Roasted Squash with Pié d’Angloys

Name: Roasted Squash with Pié d’Angloys
Prep time: 15 min
Cook time: 15 min
Yield: 3
Cuisine: French
Ingredients: 1 Pié d’Angloys; 1 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

Serves: 3

Ready in: Under 15 Mins

Roasted Squash with Pié d’Angloys Recipe: Veggie

Ingredients
Method

Ingredients:

1 Pié d’Angloys
1 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.

Print Recipe