Roasted Squash & Goats Cheese Dip with Garlic Bruschetta
I got the idea for this recipe from my South African chef friend Liza, it’s a very simply idea which tastes incredible, the squash are roasted whole until tender and then the flesh is scooped out and mixed with creamy goats cheese and fresh mint to create a unique dip, perfect for crispy bruschetta
Yield (serves): 8
Prep time: 20 minutes
Cooking time: 1 hour and 10 minutes
2 Medium sized acorn squash
6 ounces (150 g) creamy goats cheese without rind
Sea salt and freshly ground black pepper
½ small bunch fresh mint (chopped)
1 tablespoons white
2 tablespoons olive oil
1 tablespoons white wine vinegar
1 crusty French baguette
1 clove garlic (finely chopped)
2 tablespoons chopped Walnuts
1. Slice each squash in half and scoop out all of the seeds; slice a small amount of squash from the bottom of each half so that they stand flat on a baking tray.
2. Season generously with sea salt and freshly ground black pepper and cover with foil, roast in a pre heated oven at 180°c/350F for approximately one hour checking regularly every 5 minutes after 45 minutes of cooking time. If the squash is fully cooked and soft then remove from the oven before the hour is up. Depending on how big the squash is they may take longer
3. Allow the squash a few minutes to cool and then fluff up the flesh with a fork. Stir in the olive oil, chopped mint, vinegar, crumbled goats cheese and sugar and season well with salt and pepper. Set to one side covered in foil to keep warm.
4. Meanwhile slice the baguette into thin slices and place onto a baking sheet, drizzle with olive oil, salt, pepper and rub each slice with some finely chopped garlic
5. Bake in a preheated oven at 200°c/400F for approximately 10 minutes until golden brown and crispy. You may also quickly flash fry each slice of baguette in a hot griddle pan before baking to achieve a char grilled effect.
6. Before serving the squash dip finely chop some mint and sprinkle over along with some chopped walnuts for an attractive garnish
7. Serve the warm bruschetta immediately with the squash dip.
Try adding a sprinkle of crumbled blue cheese on top of the dip before serving for a more intense flavour
Try using pecans instead of walnuts for a more authentic American style dish
Try these classic wines: Chablis with the Chardonnay grape from France, Gavi from Piemonte with orvieto grape, Vouvray from the Loire with the Chenin Blanc grape to give it more complexity together with the mellow, creamy and sweetness of the Acorn Squash
New World: Chenin Blanc from South Africa