Roast Squash With Taleggio and Pecans

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Ingredients

1 tbsp ghee
4 gem squash, boiled for 15 minutes
120g taleggio cheese, sliced
100g toasted pecan nuts
Himalayan salt
5g fresh rosemary
2 tbsp balsamic vinegar
black pepper
fresh herbs

Method

  1. Preheat oven to 200ºC.
  2. Allow the gem squash to cool slightly then cut them in half and remove the seeds. Place the gem squash halves on a roasting tray, dollop a little ghee on top of each, and scatter sliced taleggio, pecan nuts and fresh rosemary over the top.
  3. Roast for 10 minutes or until golden and slightly charred.
  4. To serve: Sprinkle balsamic vinegar over the top, season to taste and serve warm sprinkled with extra fresh herbs.
  5. Tip: Use butter if you don't have ghee and blue cheese or parmesan if you can't find taleggio cheese.

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