Butternut squash slices with mushroom pesto and goat cheese
- 500 g button mushrooms
- 250 g baby chestnut mushrooms
- butternut squash
- oil, salt and pepper
- a handful of basil
- 2 tablespoons of pine nuts or blanched almonds
- 2 teaspoons of green pesto
- 200 g goat cheese
- a handful of cranberries
Cut the neck of the butternut squash into finger-thick slices, arrange side by side on a baking tray lined with greaseproof paper and bake for one to one and a half hours until soft.
Chop the button mushrooms, season with salt and pepper, and fry in a little oil. Allow to cool slightly, then place in a hand blender with the basil, pine nuts and green pesto. Blend and refrigerate. Don’t be tempted to add any extra oil, as the pine nuts are oily and the mushrooms have been fried in oil.
Wash the baby chestnut mushrooms, caramelise in a little oil and honey, and fry until golden.
Spread the mushroom pesto over the cooled slices of butternut squash, top with a circle of goat cheese, and serve accompanied by the fried whole mushrooms on skewers and a sprinkling of cranberries.