BUTTERNUT SQUASH WITH WALNUT GOAT CHEESE CRUMBLE

BUTTERNUT SQUASH WITH WALNUT GOAT CHEESE CRUMBLE

• 3 tablespoons olive oil
• 3 pounds/1.4 kg butternut squash, peeled and cut into 1-in/2.5 cm dice to make 8 cups (see Market Note)
• Kosher salt
• Freshly ground black pepper
• 1/2 cup/55 g walnuts, toasted and coarsely chopped (see Cooking Tip)
• 1/2 cup/115 g goat cheese, crumbled
• 2 tablespoons minced flat-leaf parsley

1. Arrange a rack at center position and preheat the oven to 375°F/190°C/gas 5.
2. Brush a heavy, rimmed baking sheet/tray with 1 tablespoon of the oil. Spread the cubed squash in a single layer on the baking sheet/tray. Drizzle the remaining 2 tablespoons oil over the squash, and toss to coat well. Season with 1 teaspoon salt and several grinds of black pepper.
3. Roast the squash, stirring every 10 minutes, until it is tender when pierced with a knife and browned around the edges, for about 35 minutes or longer. Remove and set aside. (The squash can be roasted 1 day ahead. Cool, cover, and refrigerate. When ready to serve, reheat in a 350°F/180°C/gas 4 oven until warm, for about 15 minutes.)
4. Place the roasted squash cubes on a serving platter and sprinkle with walnuts, goat cheese, and parsley.
Market Note: Look for peeled butternut squash in the produce section of the supermarket. About 40 ounces/1.2 kg of this peeled squash should yield 8 cups. If you buy a whole squash, look for one that weighs 2-1/2 to 3 pounds/1.2 to 1.4 kg before peeling.
Cooking Tip: To toast the walnuts, spread them on a rimmed baking sheet/tray and place in a preheated 350°F/180°C/gas 4 oven until lightly browned and fragrant, 5 to 6 minutes. Watch carefully so that they do not burn. Remove and cool.

Lemon Rosemary Coffee Cake

My mother baked this Sunday for my father's unveiling.  It was delicious.  The recipe came from a recent Southern Livinjg magazine.

3 large lemons
2 cups flour
1 1/4 cups sugar
1/2 tsp salt
1/2 cup very cold butter, cubed
1 tsp baking powder
1 tsp baking soda
3/4 cup butermilk*
1 egg
1 1/2 tsp chopped fresh rosemary
1 (10 oz) jar of lemon curd
Powdered sugar
Garnishes: fresh rosemary sprigs, lemon slices

Preheat oven to 350.
Lightly grease bottom and sides of 9 inch springform pan.  Line bottom with parchment paper.
Grate zest from lemons equal to 1 Tbsp.  Cut lemons in half; squeeze juice from lemons into a bowl to equal 5 Tbsp lemon juice.
Combine flour, sugar and salt in a bowl of food processor.  Pulse 3 to 4 times or until blended.  Add butter; pulse 6 to 7 times or until mixture resembles coarse crumbs.  Reserve 1 cup flour mixture.
Transfer remaining flour mixture to bowl of a heavy duty electric stand mixer.  Add baking powder and baking soda; beat at low speed until well blended.  Add buttermilk, egg, and 1/4 cup lemon juice; beat at medium speed1 1/2 to 2 minutes or until batter is thoroughly blended, stopping to scrape the bowl as needed.  Stir in rosemary.  Spoon half of batter into prepared pan. 
Whisk lemond curd in a small bowl one minute or until loosed and smooth; carefully spread over batter in pan.  Top with remaining half of batter.
Stir together reserved lemon zest.  1 Tbsp lemon juice, and 1 cup flour mixture; sprinkle lemon zest mixture over batter.
Bake at 350 for 45 to 50 minutes or until a long wooden pick inserted in center comes out clean.
Let cool in pan or a wire rack 10 minutes.  Gently run a sharp knife around edge of cake to loosen; remove sides of pan.  Cool cake completely on wire rack about 1 hour.
Dust with powdered sugar just before serving.
*Greek yogurt may be substituted.