Roasted Butternut Squash with Goat Cheese and Rucola

Ingredients

• 2 Butternut Squashes
• 2 tbsp olive oil
• Salt
• Pepper
• Cayenne pepper
• 2 cloves garlic
• 5 shallots
• 2 tbsp Rapeseed oil
• 220 g goat fresh cheese roll
• 30 ml lemon juice
• 2 tsp Honey
• 0.5 bunch curly parsley
• 6 sprigs Thyme
• 100 ml white balsamic vinegar
• 1 tsp Dijon mustard
• 200 ml sunflower oil
• Salt
• Pepper
• 50 g sugar
• 60 g pine nuts
• 300 g rucola
• 1 Pomegranate

Instructions

1. 1.

   Wash the butternut squash and cut it in half lengthwise. Remove the seeds with a spoon.

2. 2.

   Preheat the oven to 180 °C (top/bottom heat). Place the squash halves on a baking sheet lined with parchment paper, cut side up. Drizzle with olive oil and season with salt, pepper, and cayenne pepper. Bake for 45–55 minutes, checking doneness occasionally with a small knife.

3. 3.

   Peel the garlic and shallots and dice finely. In a pan with rapeseed oil, sauté over medium heat until fragrant, then remove from heat and transfer to a bowl. Cut the goat cheese into cubes and add lemon juice, honey, the onions, and garlic. Wash and chop parsley, adding up to 2 tbsp to the bowl. Pinch thyme leaves and add them as well.

4. 4.

   When the squash is cooked, remove it from the oven and scoop out a larger cavity for the filling. Chop the removed squash flesh and mix into the goat cheese filling. Season with salt, pepper, and cayenne pepper. Divide the mixture among the four squash halves and return to the oven for another 10 minutes. Roast pine nuts on a sheet for 5–8 minutes.

5. 5.

   For the balsamic dressing, combine vinegar and mustard in a tall mixing jug. Stir on low heat with a whisk, then slowly pour in oil in a thin stream while increasing speed until a smooth emulsion forms. Season with salt, pepper, and sugar to taste.

6. 6.

   Wash rucola and place it in a bowl. Halve the pomegranate; to release the seeds, hold it cut side down and tap it against a heavy object. Add the pomegranate seeds and pine nuts to the rucola. Drizzle dressing over the salad and toss gently.

7. 7.

   Remove the squash from the oven, garnish with remaining parsley, and serve alongside the dressed rucola.

8. 8.