The days may be darker, but a warming dish from your own kitchen after a nice December walk in the woods, that hits the spot of pure indulgence. This roasted squash with Bettine aged goat cheese and a sage butter sauce is perfect for such a day!
Roasted squash with Bettine aged cheese and sage-butter sauce
number of people
4 personspreparation time
45 minuteningredients
- 1 small orange pumpkin
- 1 Tbsp olive oil
- ½ tsp chilli flakes
- 200 g gnocchi
- 2 sprigs sage
- 2 garlic cloves
- 75 g butter
- 100 g Bettine ripened goat cheese
- Salt and pepper
1 small orange pumpkin
1 Tbsp olive oil
½ tsp chilli flakes
200 g gnocchi
2 sprigs sage
2 garlic cloves
75 g butter
100 g Bettine ripened goat cheese
Salt and pepper
kitchen equipment
Rated 4.5/5
based on 10 customer reviews
preparation
Preheat the oven to 200 degrees.
Cut the pumpkin in half and scoop out the seeds. Carefully cut the pumpkin into thin wedges (about 16 pieces).
Spread the wedges on a baking sheet lined with baking paper and drizzle with the olive oil. Sprinkle with the chilli flakes.
Roast the pumpkin segments in the oven for 25 minutes until done.
Cook the gnocchi according to the instructions on the packaging. Rinse cold.
Remove the leaves from the sage sprigs and finely chop the garlic.
Melt the butter in a frying pan, brown it over low heat. Add the sage and garlic and fry for two minutes in the hot butter. Pour most of the butter with the garlic and sage into a small bowl. Add the gnocchi to the hot pan with the remaining butter and brown over high heat for two minutes.
Place four pumpkin slices on each plate and divide the gnocchi between them. Cut the goat's cheese into slices and divide these over the plates as well.
Finally, add the butter sauce. Sprinkle with salt and pepper.
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