John Myers
Ingredients for 4 servings:
- 1 m.-large pumpkin(s), butternut
- 100 g goat’s cheese, softer, milder
- 1 ½ tbsp honey
- 3 tbsp olive oil
- 2 tsp apple cider vinegar
- ½ lemon(s), the juice
- salt and pepper
- Cranberries, dried
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Combine the goat cheese (room temperature), honey, olive oil, apple cider vinegar, and lemon juice in a bowl. Mix everything until well combined. I have to say that I have a very creamy cheese here, with a consistency like cream cheese. Season the dressing with salt and pepper. Now cut off the long, top part of the butternut squash, peel it, and halve it. Use the round bottom part for something else. I now use an attachment on my grater, which creates thin sticks. Then take the long side of the squash and grate it into long, thin sticks. You can, of course, also do this with a sharp knife. Add the squash sticks to the dressing in the bowl and mix. Serve on salad plates with some cranberries.
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