When I made the Thai Style Red Curry and Coconut Soup the other say I had used the top half of a large butternut squash. Today I realized I needed to use up the lower half. I cut in half, scooped out the seeds, oiled it and placed it on a sheet pan and into a preheated oven. But, then what some butter, brown sugar….I felt I wanted to gussy up the squash, must be me preparing for the big Thanksgiving shebang I’m putting together next week. So I came up with this quick and easy way to fancify your roasted squash.
Roasted Winter Squash with Curried Goat Cheese
1-2 large winter squash (butternut, acorn, turban)
1 tbl. cooking oil
2-3 oz plain goat cheese
1-2 tbl. honey
1 tbl. madras curry powder (or any curry powder)
Preheat oven to 350 degrees. Cut squash vertically and scoop out seeds. oil squash and place cut side down on a foil lined cookie sheet. Place in oven and bake until squash is tender 30-45 minutes.
Allow goat cheese to come to room temperature. Add half the honey and curry powder, cream together and stir well. taste and adjust curry and honey to your taste.
To serve, I scooped out the squash and topped with the goat cheese. But for a more individualized serving you can roast an acorn squash cut into quarters or rings of butternut. This way each section can be topped by some goat cheese and served. Would be nice with toasted chopped pistachios on top as well.