Roast Squash With Taleggio and Pecans
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|1 tbsp ghee|
|4 gem squash, boiled for 15 minutes|
|120g taleggio cheese, sliced|
|100g toasted pecan nuts|
|5g fresh rosemary|
|2 tbsp balsamic vinegar|
- Preheat oven to 200ºC.
- 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.
- Roast for 10 minutes or until golden and slightly charred.
- To serve: Sprinkle balsamic vinegar over the top, season to taste and serve warm sprinkled with extra fresh herbs.
- Tip: Use butter if you don't have ghee and blue cheese or parmesan if you can't find taleggio cheese.