Roasted Squash with Ash-Coated Goat Cheese

Roasted Squash with Ash-Coated Goat Cheese

Side Dishes Fall

In Quebec, we are fortunate to produce quality grapes, but did you know that many grape varieties used for wine are also excellent table grapes? September is the perfect month to visit your local fruit stands and discover this little Quebec gem.

Recipe created by Simon Laborde,
Executive Chef of Les Enfants Terribles restaurant

Preparation time 30 minutes

Cooking time 50 minutes

Serving 4

Ingredients

Roasted Apple and Mustard Sauce

1 1/2 cups unpeeled Cortland apples, cut into large cubes
1 tablespoon Dijon mustard
1 cup grapeseed oil
2 tablespoons cider vinegar
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 tablespoons honey or maple syrup, your choice

Roasted Squash

2 acorn squash
4 tablespoons sunflower oil
2 sprigs rosemary
Salt, to taste

Sage Chips

A dozen fresh sage leaves
2 tablespoons sunflower oil
Somerset grapes (or another Quebec grape variety, if using) (Optional)

Topping (optional)

200 g ash-coated goat cheese from Quebec¹
2 tablespoons roasted camelina seeds

Instructions

Roasted Apple and Mustard Sauce

Preheat oven to 400°F (200°C).
Meanwhile, brush the cubed apples with sunflower oil, then place them on a baking sheet and roast for about 10 minutes. Let cool.
In a food processor, purée the apples and add all the other ingredients to create a thick, smooth dressing.

Roasted Squash

Preheat oven to 400°F (200°C).
Cut the squash in half lengthwise and scoop out the seeds with a tablespoon.
Cut each half into three or four pieces. On a non-stick baking sheet, oil and season the squash slices, then add the rosemary leaves. Bake for 30 to 40 minutes.

Sage Chips

On a large plate, lay out a sheet of plastic wrap (like Saran Wrap) so that the wrap is as taut as possible.
Brush the plastic wrap with half the amount of oil indicated.
Arrange the sage leaves on the oiled plastic wrap, making sure each leaf is separated from the others.
With the remaining oil, brush the tops of the sage leaves, then place a second layer of plastic wrap over the leaves and press firmly.
Using a toothpick, pierce a few small holes in the plastic wrap. Microwave for 1 minute, repeating 5 times. Note that it is important to pause for 10 seconds between each minute of cooking. Be careful not to burn yourself with the steam when piercing the plastic wrap.
Once cooked, place the leaves on paper towels to dry and lightly salt them.

Assembly (optional)

Cut the goat cheese into thick slices and place them on top of the squash pieces. Bake again for about 1 minute until the cheese is slightly warmed.
On a plate, spread a layer of apple sauce and arrange the cheesy squash pieces on top.
Garnish with camelina seeds, sage leaves, and halved grapes.

Notes and suggestions

¹ In this recipe, we used Grey Owl goat cheese from Fromagerie le Détour.