This is a great dish for a cold evening... perfect for Hallowe'en (which isn't for months, but what the hey). It's very easy to make; it's really just a case of throwing everything into an oven dish and popping it into the oven. You could buy the squash in a ready-cut pack instead of buying a whole one and doing all the peeling and cleaning; that would cut the preparation time down a bit. And here's a tip for cutting goats' cheese into small cubes... run your sharpened knife under a hot tap before each cut... it will glide through the cheese without sticking. Oh, and the pumpkin seeds are optional. This dish will feed two comfortably and it's best served with some warmed ciabatta bread. Yum!
1 large butternut squash, peeled, deseeded and cut into bite-sized chunks (we ended up with about 520 g of chunks)
2 fat cloves garlic, finely chopped
2 tbsp fresh rosemary, chopped
1 tsp cumin seeds
5 fl oz (150 ml) vegetable stock
5 fl oz (150 ml) white wine (we use a Riesling)
5 fl oz (150 ml) single cream
1 tbsp Dijon mustard
1 oz (25 g) pumpkin seeds
1 oz (25 g) white breadcrumbs
7 oz (200 g) goats' cheese, cut into small cubes
freshly ground black pepper
Preheat the oven to 180°C (gas mark 4).
Place the squash pieces into an ovenproof dish. Scatter the garlic, rosemary and cumin seeds over the top of the squash, then season with black pepper (see photo below).
Mix the stock and wine together and pour them over the squash (see photo below), then place the dish on the middle shelf of the oven and cook for 45 minutes, by which time the squash should be almost tender. Remove the dish from the oven.
Increase the oven temperature to 200°C (gas mark 6).
Mix the mustard into the cream, then pour that mixture over the squash, making sure it gets a nice even coating. Scatter the pumpkin seeds, breadcrumbs, then the goats' cheese on top (see photo below).
Return the dish to the oven, on the middle shelf again, and cook for a further 20 minutes.