Saturday, November 04, 2006
Last evening we ate these delicious Squash Stacks. I made them to the following recipe
A small butternut squash
250 gm cooking spinach
100gm Soignan goat cheese
Salt and freshly ground black pepper
Heat the oven to 200C.
Cut the squash in half lengthways and remove the seeds.
Brush the cut surface with olive oil and place face down on a baking sheet.
Bake in the pre-heated oven for about 40 minutes until the flesh is soft.
Remove from oven and turn down to 100C
Then scoop out the flesh and roughly mash with a fork, seasoning to taste.
Keep warm while you cook the spinach.
Wash spinach thoroughly, place in a pan and wilt over a moderate heat.
Season with salt and freshly grated nutmeg.
Place a three inch ring on each of two warm plates.
Divide the squash between the two rings, pressing down firmly.
Pile the spinach on top, then remove the rings carefully.
Slice the goat cheese into rounds and place on top of the spinach.
Put the plates into the oven for a few minutes to just melt the cheese.
Serve immediately with some crusty bread.
We had a glass or two of Albarino, rias baixas to accompany this, which complemented it very well.