Eating local after harvest is possible, Prairie Grass Cafe proves with Heirloom Squash with Goat Cheese. | Richard A. Chapman~Sun-Times
Updated: January 16, 2012 4:02PM
MAKES 4 Side-DISH SERVINGS
1 pound winter squash (preferably heirloom) 1 tablespoon olive oil Salt to taste 2 tablespoons honey 2 tablespoons butter, at room temperature 2 ounces fresh goat cheese, crumbled
(available at farmers markets)
1 tablespoon olive oil
Salt to taste
2 tablespoons honey
2 tablespoons butter, at room temperature
2 ounces fresh goat cheese, crumbled
Halve and seed the squash. With a sharp paring knife, cut off the rind. Cut the squash into 1/2-inch thick slices or wedges.
Coat the squash with the olive oil and season with salt. Spread out on a baking pan and roast 30 to 40 minutes, until golden brown and tender all the way through.
Mix the honey and butter together. Brush the honey mixture over the roasted squash and cook for another 5 minutes, until the honey begins to bubble and glaze the squash.
Remove from the oven and arrange on plates or a platter. Pour any remaining honey butter that melted onto the pan over the top of the squash. Crumble the goat cheese over the squash and sprinkle with micro greens.
From Sarah Stegner and George Bumbaris, Prairie Grass Cafe, Northbrook
Nutrition facts per serving: 203 calories, 13 g fat, 7 g saturated fat, 26 mg cholesterol, 19 g carbohydrates, 11 g sugars, 4 g protein, 250 mg sodium, 2 g fiber