Page 44 - The Valley Table - November/December 2020
P. 44

                                   Roasted Butternut Squash with Goat Cheese and Pepitas
2 butternut squash, halved and seeded 1/4 cup olive oil
4 oz goat cheese
1/4 cup pumpkin seeds, toasted
2 tablespoons honey
Parsley, rosemary, and thyme, finely chopped, for garnish Salt
1. Preheat oven to 425°F. Season squash with salt and pepper, and roast for 40 to 55 minutes, or until the flesh is soft.
2. Remove squash from oven, and set oven to broil. Top squash with goat cheese, and broil until the cheese is browned. Top squash with toasted pepitas, honey, and herbs; season with salt; and serve.
   Grilled Acorn Squash with Vinegar Pepper Yogurt, Cider Gastrique, Aleppo, and Sage
1 cup honey
1/4 cup chopped vinegar peppers
1/4 cup cider vinegar, plus more for seasoning
1 acorn squash, cut lengthwise into 1-inch slices 1 tablespoon olive oil
1 teaspoon kosher salt, plus more for gastrique
2 teaspoons Aleppo pepper, divided
5 sage leaves for garnish
Greek Yogurt Sauce (see below)
1. Preheat your grill to medium heat.
2. For the cider gastrique, bring honey to a boil in a tall pot
over medium heat. Add vinegar peppers, bring to a boil once more, and then add cider vinegar and season with salt to taste. Set aside to cool.
3. Place squash on a baking tray, drizzle with olive oil, and sprinkle with 1 teaspoon of salt and Aleppo pepper. Use your hands to coat the squash evenly with oil
and seasonings.
4. Grill squash until fork tender and golden brown. Remove squash from grill, and, while still hot, sprinkle with some cider vinegar.
5. Serve squash with a spoonful of yogurt sauce, drizzle with honey, and garnish with picked sage, Aleppo pepper, and Maldon salt.
Greek Yogurt Sauce
1 cup plain Greek yogurt
1/4 cup chopped vinegar peppers Spash of honey
1 teaspoon kosher salt
Black pepper
Mix together the Greek yogurt, peppers, and honey. Season with salt and pepper. Transfer to refrigerator to chill.
  42 the valley table nov – dec 2020 photos courtesy of blooming hill farm (top), by matthew mancuso (bottom)

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