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Chargrilled Butternut Squash with Goats Cheese Cream, Pomegranate and Pistachio Migas

16 mins

4 people

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

This is a quick and delicious vegetarian tapas dish using butternut squash which I chargrill with a sprinkle of Ras el Hanout spice mix and a squeeze of lemon juice and serve with some creamy goat’s cheese, pomegranate seeds and topped with pistachio crumbs. The goat’s cheese cream and pistachio migas can be made in advance, so you only need to cook the butternut squash before you serve…so easy!

Ingredients
Method

400g butternut squash, peeled and cut into bite size pieces
Olive oil for brushing
1 tbsp of ras el hanout
1 fresh pomegranate, seeds only
1 lemon
Salt
For the goat’s cheese cream:
150g soft goat’s cheese
100ml whipping cream
Salt
For the pistachio migas:
200g of stale country bread
100g of peeled pistachios
2 tbsp of flat leaf parsley, finely chopped
75ml extra virgin olive oil
½ clove of garlic, peeled
Salt and pepper

To make the pistachio migas, place all ingredients in a food processor and blend until you have fine crumbs. Place in a bowl and set aside.
For the goat’s cheese cream, chop the cheese into small pieces and place it in a bowl. Use a fork to break the cheese whilst you slowly start to add the cream until you get the consistency of cream cheese. Season with a touch of salt and place the cheese cream in a piping bag and keep in the fridge until ready to plate.
Pre-heat you chargrill cast iron pan or grill. Place the butternut squash pieces in a tray and brush with olive oil and a sprinkle of the Moroccan spice mix. Cook in a hot pan for 3 minutes on each side or until well charred. Season with salt and a squeeze of lemon juice.
To serve, place your pieces of butternut squash on each plate, pipe some of the goat’s cheese cream, sprinkle some pomegranate seeds and finish with some pistachio migas and a drizzle of olive oil. Perfect with a glass of our barrel aged cava from Agusti Torello Mata.

Ingredients

400g butternut squash, peeled and cut into bite size pieces
Olive oil for brushing
1 tbsp of ras el hanout
1 fresh pomegranate, seeds only
1 lemon
Salt
For the goat’s cheese cream:
150g soft goat’s cheese
100ml whipping cream
Salt
For the pistachio migas:
200g of stale country bread
100g of peeled pistachios
2 tbsp of flat leaf parsley, finely chopped
75ml extra virgin olive oil
½ clove of garlic, peeled
Salt and pepper

Method

To make the pistachio migas, place all ingredients in a food processor and blend until you have fine crumbs. Place in a bowl and set aside.
For the goat’s cheese cream, chop the cheese into small pieces and place it in a bowl. Use a fork to break the cheese whilst you slowly start to add the cream until you get the consistency of cream cheese. Season with a touch of salt and place the cheese cream in a piping bag and keep in the fridge until ready to plate.
Pre-heat you chargrill cast iron pan or grill. Place the butternut squash pieces in a tray and brush with olive oil and a sprinkle of the Moroccan spice mix. Cook in a hot pan for 3 minutes on each side or until well charred. Season with salt and a squeeze of lemon juice.
To serve, place your pieces of butternut squash on each plate, pipe some of the goat’s cheese cream, sprinkle some pomegranate seeds and finish with some pistachio migas and a drizzle of olive oil. Perfect with a glass of our barrel aged cava from Agusti Torello Mata.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Chargrilled Butternut Squash with Goats Cheese Cream, Pomegranate and Pistachio Migas

Heroina Extra Virgin Olive Oil

Moluengo Goat Cheese Log