Do you smell that smell of dead leaves, that golden light that falls at the end of the day, that little shiver when you go out without a scarf? It’s autumn. And who says autumn necessarily says butternut. Not the one you forget at the bottom of the basket, no. The one you cook in the oven, which caramelizes gently, which melts under the tongue.
An ultra-simple seasonal base: baked butternut squash
It all starts with the star of fall: butternut squash. If you’ve never cooked this slightly wonky vegetable, don’t panic. Simply cut it into slices – no need to peel if the skin is thin, it becomes tender when cooked.
Place your slices flat on a baking sheet covered with baking paper. Drizzle them with a drizzle of olive oil, not too much, just enough to brown the edges. If you like southern flavors, you can sprinkle some Provençal herbs. Otherwise, plain, it works very well too.
You then bake at 180°C for around 20 to 25 minutes. By the time the flesh becomes tender and the edges slightly crispy. Meanwhile, prepare what will transform this base into pure happiness.
Hot goat cheese, honey, bacon: the winning trio
Once your butternut slices are roasted, it’s time to add what changes everything: the hot goat cheese. Cut a few slices of goat cheese log (not too thin), and place them on each piece of squash. The cheese will melt gently upon contact with the hot vegetable.
If you want to take your indulgence even further, add smoked bacon just before putting it back in the oven. You can fry them in the pan a few minutes before to make them crispy.
And the little sweet-salty twist that makes all the difference? A light drizzle of honey over everything, just before baking again for 5 to 10 minutes at 160°C. The cheese melts, the honey caramelizes, the bacon crisps. At this point, your oven will start to smell happy.
Good reasons to adopt this recipe this fall
Why are you going to make this recipe every week? Firstly because it is super easy, without weird or overly expensive ingredients. Then, because it adapts: vegetarian without the bacon, even more rustic with crushed nuts, or even a gratin version with a little cream.
And then, it’s the kind of dish that makes you feel good. It warms, it nourishes, it brings people together. Perfect for a solo dinner with a good blanket or for an improvised table with friends.
Plus, you can prepare a large plate at once, and save the leftovers for the next day. Hot, cold, lukewarm: it’s still delicious.
Smart tips for successful butternut cooking
A few little tips to make your recipe even better:
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Cut the butternut slices not too thin, otherwise they will dry out too quickly.
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Do not add too much salt before cooking, especially if you add bacon.
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If you want a crispy and tender version, place your dish under the grill for 2 minutes at the end.
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Add a little fresh thyme or rosemary to spice things up if you have some on hand.
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You can also replace the goatskin with blue or county if you want to change it up a bit.
A dish to enjoy all fall (and even after)
The magic of this recipe is that it adapts to all desires. You can replace the butternut squash with pumpkin, add a handful of seeds (squash, sunflower, sesame, etc.), or transform the whole thing into a rustic pie version with shortcrust pastry.
And if you’re a fan of sweet and sour, don’t hesitate to try a version with a few slices of apple or pear roasted at the same time as the butternut. A real dessert disguised as a main course.
This dish ticks all the boxes: easy, cheap, vegetarian or not, and above all… terribly good.
FAQ – Butternut squash, cooking and variations
1. What is the best brand of goat cheese for this butternut recipe?
You can use any goat cheese log sold in supermarkets, but brands like Take care, Chavroux or President offer cheeses with a mild, melting taste, perfect for baking. If you want a stronger taste, opt for a farm goat cheese sold in cheese shops.
2. Can we use another squash instead of butternut?
Yes, the Pumpkin is an excellent alternative: it has sweet flesh and edible skin as well. THE patidou or the Butternut squash can also be suitable, but allow an adjusted cooking time depending on the thickness of the slices.
3. What variety of honey should you choose for sweet and sour?
A Mild liquid honey such as acacia or flower honey is ideal: it melts easily and does not overwhelm other flavors. Avoid overly powerful honeys like chestnut, unless you like very strong contrasts.
4. Can this recipe be prepared in advance?
Yes, you can cook the butternut in advance and reheat it with the goat cheese and honey just before serving. Store everything in the fridge in an airtight container for 2 to 3 days maximum.
5. Is butternut squash organic in all brands?
Not necessarily. Brands like Prince of Brittany, Who’s the boss?! or certain organic brands (La Vie Claire, Naturalia) guarantee butternuts from organic farming. If you prefer local and organic, look carefully at the label or go to a small producer.
Photo credit: @shutterstock
