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.

Smothered Potatoes

2 lbs potatoes (sweet or not)
2 tsp turmeric
1 TB Garam Masala
2 tsp salt
1/2 tsp cumin
1/2 tsp black pepper
1/3 cup yogurt
3 TB butter
2 bay leaves
1 tsp crushed dried red pepper
1 tsp sugar

Peel potatoes, cut in one-inch chunks.
Boil in salted water until they're half down, 8-10 minutes. Drain them, prick them with fork.
Make a paste of turmeric, garam masala, salt, cumin, black pepper and yogurt. Roll the hot potatoes in the paste until they are thoroughly coated. Melt butter in a medium-sized, shallow, fireproof casserole and add bay leaves and red pepper. Stir over low-heat for a few minutes. Add sugar. In a few minutes, when the sugar begins to caramelize, add the potatoes. Stir and toss gently for a few minutes. Cover casserole tightly, bake in preheated, 350 degree oven for 30 minutes.

From The Vegetarian Epicure Book Two by Ana Thomas.

Rachel--
Assignment: make this dish. Before Sunday (Halloween--31 October). Obviously you need to photograph the dish before eating it all.