Glazed Butternut Squash With Goat Cheese, Apples And Pumpkin-Seed Vinaigrette Recipe

Name: Glazed Butternut Squash With Goat Cheese, Apples And Pumpkin-Seed Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS; 2 pounds butternut squash (about 1 large)--peeled, seeded and cut into 1-inch cubes; 1 cup apple cider; 2 tablespoons unsalted butter, cut into 1/4-inch cubes; Salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 2 tablespoons raw pumpkin seeds; 3 tablespoons apple cider vinegar; 1 small shallot, minced (about 2 tablespoons); 1 medium Honeycrisp apple--peeled, cored and cut into matchsticks (about 1 cup); 2 tablespoons chopped flat-leaf parsley; 1 tablespoon chopped celery leaves; 2 ounces aged goat cheese; Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/2365//A_winning_side_from_a_Las_Vegas_chef.htm#ixzz2VFSoGeJ7

Servings: persons

INGREDIENTS
2 pounds butternut squash (about 1 large)--peeled, seeded and cut into 1-inch cubes
1 cup apple cider
2 tablespoons unsalted butter, cut into 1/4-inch cubes
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 tablespoons raw pumpkin seeds
3 tablespoons apple cider vinegar
1 small shallot, minced (about 2 tablespoons)
1 medium Honeycrisp apple--peeled, cored and cut into matchsticks (about 1 cup)
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped celery leaves
2 ounces aged goat cheese
Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/2365//A_winning_side_from_a_Las_Vegas_chef.htm#ixzz2VFSoGeJ7

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DIRECTIONS
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1. Preheat the oven to 350 and position a rack in the center. In a large oven-proof skillet, combine the butternut squash with the cider and butter and cook over high heat until the cider begins to boil and the butter melts, about 3 minutes. Season with a generous pinch of salt, transfer to the oven and bake until the squash is tender, about 18 minutes.
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2. Return the skillet to the stovetop and cook the squash over medium heat, basting occasionally with the remaining liquid, until well glazed and the liquid has nearly evaporated, about 8 minutes. Season to taste with salt and pepper.
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3. Meanwhile, make the vinaigrette: In a small skillet, warm the olive oil over medium heat. Add the pumpkin seeds and toast for 1 minute. Remove the skillet from the heat and add the cider vinegar and shallot. Season to taste with salt and pepper. Cover to keep warm.
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4. In a medium bowl, toss the apple with the parsley, celery leaves and approximately 2 tablespoons of the vinaigrette.
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5. Transfer the squash to a serving dish and shave the goat cheese over the top. Garnish with the apple mixture and spoon the remaining vinaigrette over the squash. Serve immediately.
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Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/2365//A_winning_side_from_a_Las_Vegas_chef.htm#ixzz2VFT18xKT

1957

kcal

Calories

214

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: INGREDIENTS, 2 pounds butternut squash (about 1 large)--peeled, seeded and cut into 1-inch cubes, 1 cup apple cider, 2 tablespoons unsalted butter, cut into 1/4-inch cubes, and more.

Yes, Glazed Butternut Squash With Goat Cheese, Apples And Pumpkin-Seed Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Glazed Butternut Squash With Goat Cheese, Apples And Pumpkin-Seed Vinaigrette

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