Butternut Squash Goat Cheese Sandwich


8 round slices of butternut squash, ¼” thick
6 oz. of goat cheese
1 cup of pecans
¼ cup of brown sugar
1 tablespoon of
cayenne pepper
2 tsp of water
2 slices of red beets, 1/8” thick

For the pecans: Preheat oven to 350 degrees. On sheet pan toast nuts for 5 minutes. Mix brown sugar and cayenne pepper with water in a bowl. Remove nuts from oven and toss in sugar mixture. Return to oven and continue to toast for 2 minutes longer. Remove and allow to cool. When nuts are cool, chop finely.

For the butternut squash: Cut squash with a 1″ diameter circle cutter. In boiling water, cook squash until just tender. Test with knife. When it offers no resistance, remove and let cool.

For goat cheese: Let goat cheese soften at room temperature and mix with salt and pepper to taste.

For beets: Cut beets with a ½” round circle
cutter and then cut in half to create half-moons. Place beets in 200-degree oven and allow to dry for 6 hours.

To assemble: Place 1 round of squash on plate. Place goat cheese in piping bag and add 1 ounce to the squash round. Place second piece of squash on top of goat cheese and push down gently. Roll the sandwich in the chopped pecans. Place on plate and pipe small amount of goat cheese on top. Garnish with dried beet.

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