Roasted Squash with Pié d’Angloys
Serves: 3
Ready in: Under 15 Mins
Ingredients:
1 Pié d’Angloys1 medium butternut squash
1 tbsp olive oil
3 tbsp maple syrup
juice of 1 lemon
1 tsp salt
1 large pinch cayenne pepper
half bunch flat leaf parsley finely chopped
salt and freshly ground black pepper
method:
- Peel the butternut squash, remove the seeds and cut into 4cm chunks. Put the squash into a roasting tray with 1 tbsp olive oil and season well.
- Roast the squash in a pre-heated oven at 200C/ 400F/Gas 6 for 30 minutes until it is caramelised around the edges and soft in the middle.
- Mix maple syrup, salt, cayenne and lemon juice in a small saucepan. Boil then remove from heat.
- Place the cheese on a plate, scatter the chunks of squash over it and cover with the maple syrup sauce. Garnish with the chopped parsley and serve.
