Roasted Squash with Pié d’Angloys
Ingredients
- 1 Pié d’Angloys
- 1 medium butternut squash
- 1 tbsp olive oil
- 3 tbsp maple syrup
- juice of 1 lemon
- 1 tsp salt
- 1 large pinch cayenne pepper
- half bunch flat leaf parsley finely chopped
- salt and freshly ground black pepper
Method
- 1
Peel the butternut squash, remove the seeds and cut into 4cm chunks. Put the squash into a roasting tray with 1 tbsp olive oil and season well.
- 2
Roast the squash in a pre-heated oven at 200C/ 400F/Gas 6 for 30 minutes until it is caramelised around the edges and soft in the middle.
- 3
Mix maple syrup, salt, cayenne and lemon juice in a small saucepan. Boil then remove from heat.
- 4
Place the cheese on a plate, scatter the chunks of squash over it and cover with the maple syrup sauce. Garnish with the chopped parsley and serve.
Roasted Squash with Pié d’Angloys was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 1 Pié d’Angloys
- 1 medium butternut squash
- 1 tbsp olive oil
- 3 tbsp maple syrup
- juice of 1 lemon
- 1 tsp salt
- 1 large pinch cayenne pepper
- half bunch flat leaf parsley finely chopped
- salt and freshly ground black pepper
- 1
Peel the butternut squash, remove the seeds and cut into 4cm chunks. Put the squash into a roasting tray with 1 tbsp olive oil and season well.
- 2
Roast the squash in a pre-heated oven at 200C/ 400F/Gas 6 for 30 minutes until it is caramelised around the edges and soft in the middle.
- 3
Mix maple syrup, salt, cayenne and lemon juice in a small saucepan. Boil then remove from heat.
- 4
Place the cheese on a plate, scatter the chunks of squash over it and cover with the maple syrup sauce. Garnish with the chopped parsley and serve.
Roasted Squash with Pié d’Angloys was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
