Very filling with a salad and glass of red wine, even for a dinner party!Serves 4
This 9 inch (23 cm) neck*
= 27 slices
Preheat the over at 400℉ (205℃).
1 butternut squash*
8 Tbs. (110 g) goat cheese (plain or with herbs; also a dairy-free goat cheese)
1 cup (240 g) sourdough white bread crumbs or gluten-free bread crumbs
1/4 cup (60 ml) Greek yogurt or dairy-free almond yogurt
1 Tbs. (15 ml) each: fresh chopped marjoram and thyme leaves (We have a lemon thyme plant which adds flavor.)
olive oil
paprika
optional: salt and back pepper
(*Estimate length for the the number of double stakes to be saved per person and save the rest for other dishes)
1. Cut then peel or peel first the long, seedless section of the squash into 1-inch (2,55 cm) rings.
(a) Use the bulb part for other dishs*.
2. Cook the peeled rings in boiling salt water for 10 minutes or until tender. Drain.
3. Mix the goat cheese, bread crumbs, yogurt, herbs, salt and pepper in a bowl.
4. Place rounds of squash on a backing tray, top with some of the cheese mixture, then with another round of squash. Finish with some more cheese. Repeat until all the squashes and cheese are used up.
5. Sprinkle the tops with olive oil and bake for 30 minutes.
6. Serve stacks, sprinkled with a little paprika.
*"Butternut Squash Soup à la Tahi"
http://veggiefernandezs.blogspot.com/2014/07/butternut-squash-soup-la-thai.html
"Roasted Butternut Squash With Baked Quinoa"
http://veggiefernandezs.blogspot.com/2016/12/roasted-butternut-squash-with-baked.html
"Butternut Squash Dip"
https://veggiefernandezs.blogspot.com/2017/11/butternut-squash-dip.html
