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
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.
