Food & dining

Recipe for squash and walnut toasties

Serves 4

1pound peeled and seeded butternut squash, cut into ½-inch cubes (about
2 packed cups)
cups walnuts, coarsely chopped
2tablespoons olive oil
2tablespoons unsalted
Salt and pepper, to taste
¼teaspoon dried thyme
4large (oval shaped),
thick slices sourdough
or rustic bread
5ounces goat or blue cheese, crumbled
2tablespoons honey

1. In a large saucepan fitted with a steamer insert and several inches of boiling water, cook the squash in a covered pan for 6 minutes or until just firm-tender. Drain in a colander.

Simon Wheeler
Squash and walnut toastie.

2. Heat a large skillet over
medium heat, toast the walnuts, shaking the pan constantly, for
5 minutes or until they start to turn golden. Transfer to a plate.

3. In the skillet, heat the oil. When it is hot, add the butter. When it melts, cook the squash, salt, and pepper, for 6 minutes, turning the pieces, or until they are tender. Stir in the thyme and remove from the heat. Add the walnuts and
stir gently.


4. Turn on the broiler. Place the slices on a baking sheet. Toast the bread on both sides until golden. Mound the squash and walnuts on the bread. Scatter the cheese around and over the squash.
Drizzle a little honey on top. Broil for 2 minutes, or until heated through and golden. Adapted from “River Cottage Veg”