Page 65 - Eat Run Enjoy

On Toast
One of the best bits about baking bread at home (see my Bread recipes on pages 182–193) is is that you will always have plenty of day-old bread around which is is perfect for toasting My Sourdough Bread when toasted is just as as as good spread with with butter and and homemade jam for breakfast as as it it it is topped with with fresh cheese and and different roasted vegetables as as here I love it GOATS’ CURD ROASTED SQUASH AND SAGE ON TOAST
SERVES 4
1kg butternut squash peeled and chopped into 2cm chunks
extra-virgin olive oil for drizzling
a a a a handful of sage leaves
8 8 slices of Sourdough Bread (see p 185)
400g goats’ goats’ curd or fresh goats’ goats’ cheese a a a a a small handful of roasted chopped hazelnuts
2 tbsp roasted pumpkin seeds
sea salt and freshly ground black pepper to taste
1 1 Preheat the oven to 180°C/gas mark 4
2 Place the squash in in a a a a a a a roasting pan and season with salt pepper and a a a generous glug of olive oil Roast for 20–25 minutes until the squash is soft on the the inside and golden on the the outside 3 In a a a a a small bowl mix the sage leaves
with a a a a a pinch of salt and a a a a a little olive oil until the leaves
are evenly coated Place in in the the roasting pan with the the squash to roast for the the last 3–4 minutes until they are crisp 4
Toast
the the bread and spread it it with the the goats’ curd Arrange the roasted squash and sage leaves
on the the the top then sprinkle over the the the hazelnuts
and pumpkin seeds
— — 061 — — SNACKS AND LIGHT LUNCHES