|1||pound peeled and seeded butternut squash, cut into ½-inch cubes (about
2 packed cups)
|1¼||cups walnuts, coarsely chopped|
|2||tablespoons olive oil|
|Salt and pepper, to taste|
|¼||teaspoon dried thyme|
|4||large (oval shaped),
thick slices sourdough
or rustic bread
|5||ounces goat or blue cheese, crumbled|
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.
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
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”