I'm super excited about sharing my very favorite fall recipe with you. This is what I always prepare while having guests over for dinner during fall. To be honest I didn't even know about the existence of this awesome vegetable before I moved to the states. In the states they make so many yummy recipes out of this colorful veggie, witch is packed with vitamins, minerals and fiber.
What you need for 2 hungry peeps
1 medium-size butternut squash
1 chevre cheese 150 -200gr
2 handfuls of walnuts
6 tbs of honey or I used left overs of Lemon curd, witch gives a sweeter the same way
2 handful of mushrooms or the wood gold chanterelle
What you do
Start with heating the oven to 200 degrees. Stick a knife in the very middle of the butternut squash and cut it into two pieces. Face the pieces down on a baking paper and bake them in the oven until soft. When the squash has got soft, take them out of the oven and remove the seeds from the inside, and then leave them faced up.
Frie the onion and the mushroom with some olive oil and honey. Have it all over the two pieces of butternut squash as topping. In the end, cut the walnuts and chevre in smaller pieces add on top.
Last but not least, sprinkle some sea salt and top with some honey.
Serve the dish warm with some sour cream and pesto.
I hope you will love this one as much as I do. Especially now with the seasonal superfood veggie!
Best, Eline S