Country Living (USA)

Roasted Squash with Goat Cheese and Poached Cran­ber­ries

- Food · Comfort Food · Cookies · Eggs · Vegetarian Recipes · Bacon · Fast Food · Healthy Food · Baking · Cooking · Recipes · Pork · Meat · Healthy Living · Dairy products · Cheese

WORK­ING TIME 25 min­utes TO­TAL TIME 1 hour MAKES 6 serv­ings 1 but­ter­nut squash, sliced

cross­wise into 6 rounds 1 ta­ble­spoon olive oil

Kosher salt and freshly ground

black pep­per

2 cups fresh cran­ber­ries

1/2 cup pure maple syrup 2 ta­ble­spoons fresh or­ange juice 2 tea­spoons chopped fresh rose­mary

1 (4-ounce) log goat cheese, at room tem­per­a­ture 1/4 cup heavy cream 1/3 cup roasted and salted pepi­tas 1. Pre­heat oven to 425°F. Toss to­gether squash and oil on a rimmed bak­ing sheet. Sea­son with salt and pep­per. Roast, turn­ing once, un­til golden brown and ten­der, 25 to 30 min­utes.

2. Com­bine cran­ber­ries, maple syrup, or­ange juice, and rose­mary in a medium saucepan. Sim­mer over medium heat un­til cran­ber­ries be­gin to pop, 10 to 12 min­utes.

3. Stir to­gether goat cheese and heavy cream in a bowl un­til smooth. Sea­son with salt and pep­per.

4. Serve squash topped with cheese mix­ture, cran­ber­ries, and pepi­tas.

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