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: 2 pounds butternut squash (about 1 large)-peeled, seeded and cut into 1-inch cubes; 1 cup apple cider; 2 tablespoons unsalted butter, cut into1/4-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

Servings: persons

2 pounds butternut squash (about 1 large)-peeled, seeded and cut into 1-inch cubes
1 cup apple cider
2 tablespoons unsalted butter, cut into1/4-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

1
Preheat the oven to 350 and position a rack in the center. In a large ovenproof 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. 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.
2
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 vinegar and shallot. Season to taste with salt and pepper. Cover to keep warm.
3
In a medium bowl, toss the apple with the parsley, celery leaves and approximately 2 tablespoons of the vinaigrette. 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.

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 12 ingredients. The key ingredients include: 2 pounds butternut squash (about 1 large)-peeled, seeded and cut into 1-inch cubes, 1 cup apple cider, 2 tablespoons unsalted butter, cut into1/4-inch cubes, Salt and freshly ground black pepper, 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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