The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family.
Everything is better with a little goat cheese, so I had to create this easy-to-make casserole.
Constructed of only 3 main ingredients: squash, goat cheese and pecans, the flavors play off each other in a “to die for” combination. Roasting the squash makes it easier to peel and also renders the juicy flesh sweet and tender. The addition of tangy goat cheese and earthy pecans makes this dish a match made in heaven.
It’s that easy: To make butternut squash easier to handle, cut the neck from the body and work with each section separately
- 1 large butternut squash, halved, seeds scooped
- 2 tsp. olive oil
- Salt and freshly ground black pepper
- 1 tsp. unsalted butter
- 4 oz. goat cheese, cold
- 1/2 cup finely chopped pecans
- 1/3 cup dried cranberries
- Preheat oven to 375˚F.
- Lay the butternut squash out on a parchment-lined sheet pan. Drizzle olive oil over the cut surface and sprinkle with salt and pepper. Turn them over, cut-side-down, and roast in the preheated oven for 45 minutes to 1 hour or until they are tender.
- Remove from the oven and when cool enough to handle, peel and cut the squash into 1-inch thick slices.
- Butter a 2 qt. casserole and lay the squash down on the bottom of the pan. Sprinkle with salt and pepper to taste. Cut the goat cheese into thin slices and cover the top of the squash with the cheese. Sprinkle the pecans and cranberries overtop.
- Bake in the preheated oven for 10 minutes or until heated through and the cheese is soft.
Make-ahead: The casserole can be assembled and kept covered in the refrigerator 1 day in advance. If baking off cold, add 10 minutes to the cooking time.