Squash Fajitas With Goat Cheese Recipes

SQUASH FAJITAS WITH GOAT CHEESE

Steps:

• In a large skillet, saute squash and onion in oil until tender. Add garlic, pepper and salt; cook 1 minute longer., Spoon onto tortillas. Top with cheese and sprinkle with parsley. Fold in sides.

BAKED PENNE WITH SQUASH AND GOAT CHEESE

Steps:

• For the topping: Preheat the oven to 400 degrees F.
• Mix together the panko, olive oil and salt in a small bowl. Set aside.
• For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
• Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE

Steps:

• Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
• Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
• Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
• Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
• Do Ahead
• Herb oil can be made 1 day ahead. Cover and chill.

ROASTED HERBED SQUASH WITH GOAT CHEESE

Steps:

• Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

ROAST SQUASH WITH GOAT'S CHEESE & PUY LENTILS

Steps:

• Heat oven to 160C/140C fan/gas 3. Toss the kale lightly in the oil, ½ tsp salt, sesame and chilli, massaging the leaves until coated with the oil and seasoning. Arrange the leaves in one layer in a roasting tin or baking tray - you might need to use more than one to keep them in an even layer. Roast for 15-20 mins until crisp and dry but not brown.
• Once dried, remove from the oven and turn the heat up to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Wash the seeds to remove the sticky membrane, dry them with kitchen paper and set aside. Cut the squash into 1cm thick slices (don't worry about peeling them), and arrange on a baking sheet or in a roasting tin. Drizzle over 1 tbsp oil, season, then turn and drizzle with a little more oil. Season again and roast for 30-40 mins until tender and caramelising, turning halfway through. Remove from the oven.
• Heat the remaining oil in a non-stick frying pan over a medium to high heat until it's shimmering. Add the sage leaves and fry for 15-30 seconds, turning them once. Remove using tongs or a slotted spoon, place on kitchen paper and scatter with sea salt. Add the pumpkin seeds to the hot oil and fry for a few mins until puffed and crunchy. Drain the oil into a bowl and whisk with the red wine vinegar, a pinch of salt and freshly ground black pepper.
• Dress the lentils with half the dressing, then spoon onto the plates or serving platter. Arrange the crispy kale and squash on top, crumble over the goat's cheese, and drizzle over a bit more dressing. Finally, top with the fried seeds, and crumble over the amaretti biscuits and crispy sage leaves.