At 3C this is the coldest day recorded in the last 26 years and a dusting of snow appeared this morning in various spots around the island. From where I sit right now though the bluest sea glitters as the sun makes its presence on an island blessed with sunshine nearly every day of the year.
My recipe today is one I featured on TV last week. I just love the taste of caramelized butternut squash as the natural sweetness roasts the edges. This recipe is gluten free and vegetarian. I use local gbejna but you can substitute with a semi-hard goats cheese of you are not here with us .
You will need :
One butternut squash
Salt and pepper to season
1/4 teaspoon Nutmeg
2 small Fresh sage leaves
2 spoons Fresh parsley
100g grated gbejna or alternative white semi hard cheese
1 spoon gluten free oats
Preheat the oven to 180C.
Cut the squash lengthwise into halves, scoop out the seeds and drizzle with Olive oil. Sprinkle with salt, pepper and fresh nutmeg and roast skin on until just tender for half an hour. Remove from the oven and let cool slightly.
Mash the ricotta, add half the cheese or gbejna, the chopped Add the sage leaves, half the chopped parsley. Mix and season. Add the oats, mix.
Fill the cavity of butternut squash halves with the mixture, top with a sprinkle of the remaining Cheese or gbejna and bake for around 20 minutes until the cheese is melted and browns. Garnish with the rest of the chopped parsley and a drizzle of olive oil if desired.