Tuesday, October 13, 2009

More Squash

Here is another great variation on the roasted squash I made the other night.

This time instead of the brown butter I topped the squash with blue cheese.

Prepare the squash as I did for the brown butter recipe. When the squash is cooked, top with blue cheese and place under the broiler for a minute to melt the cheese.

I served this with a simple salad with a mustard thyme dressing.

Mustard Thyme Dressing
1 - 2 cloves garlic
3 - 4 fresh thyme sprigs
salt and pepper
1 Tbs (more or less to taste) Dijon mustard
2 Tbs red or white wine vinegar
4 -6 Tbs EVOO

Using a mortar and pestle crust garlic with a touch of salt.
Add the leaves from the thyme and pepper
Mix until the leaves are broken and starts to form a paste

Add the mustard and mix until smooth.

At this point it is easier to switch to using a wisp. Add the vinegar and mix until smooth.
Slowly drizzle in the oil as you mix to make a smooth dressing.

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