Butternut Squash with Pistachio and Pecorino
Chef Jonny Schwass serves this side dish at room temperature, but you can also warm the squash before it gets a final dressing of nuts and cheese.
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- 1 large butternut squash
- 3 tablespoons white balsamic vinegar
- 3 tablespoons high-quality extra-virgin olive oil
- Salt to taste
- ¼ cup pistachios, toasted and chopped
- ¼ cup shaved Blue River Pecorino (or aged artisan pecorino such as Pecorino Foglie Noce)
- Heat the oven to 375°F. Place the squash whole on a baking sheet, and roast for 40 to 45 minutes, or until a fork slides in and out of the squash easily. Set aside until cool enough to handle.
- Discard the skin and seeds of the squash, and cut into bite-size pieces. Place the squash in a bowl. Drizzle with about half the vinegar and olive oil, and season generously with salt. Toss gently to incorporate all the ingredients. Arrange the dressed squash on a serving dish, and top with the remaining vinegar and oil and the pistachios and pecorino. (Alternately, the squash can be cut in half, as pictured, and topped with remaining ingredients.)
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