Butternut Squash Coleslaw With Honey Goat Cheese Dressing Recipes

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GOAT AND BUTTERNUT SQUASH STEW

This is a tasty, spicy dish for a cold fall or winter evening and can be a good way to introduce goat to people who think they don't like goat. If you're not a fan of a long saute process, it can also be prepared in a slow cooker. Serve over rice.

Provided by NMHeckel

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h5m

Yield 4

Number Of Ingredients 18



Goat and Butternut Squash Stew image

Steps:

  • Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
  • Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
  • Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
  • Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
  • Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.

Nutrition Facts : Calories 473.2 calories, Carbohydrate 24.8 g, Cholesterol 159.4 mg, Fat 14 g, Fiber 5.1 g, Protein 60.8 g, SaturatedFat 8.3 g, Sodium 495.8 mg, Sugar 7.5 g

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon sweet paprika
½ teaspoon smoked sweet paprika
½ teaspoon smoked hot paprika
½ teaspoon ancho chile powder
1 (3 pound) bone-in goat shank
¼ teaspoon salt, or more to taste
¼ teaspoon ground black pepper, or to taste
2 tablespoons coconut oil
1 onion, chopped
1 (1 pound) butternut squash, peeled and cut into 1/2-inch cubes
4 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1 ½ cups water
1 cinnamon stick
1 pinch saffron

ROASTED SQUASH AND GOAT CHEESE SALAD WITH SOY BALSAMIC DRESSING

This is one tasty salad that won't leave you hungry with a delicious dressing made with honey, soy sauce and balsamic vinegar. Serve as a main for 2 or an appetizer for 4.

Provided by English_Rose

Categories     < 60 Mins

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 12



Roasted Squash and Goat Cheese Salad With Soy Balsamic Dressing image

Steps:

  • Heat the oven to 200ºC/ 400ºF.
  • Put the butternut squash in a roasting tin together with the garlic, rosemary and black pepper.
  • Drizzle over the oil, toss well and roast in the oven for about 25 mins until tender.
  • Whisk together the dressing ingredients.
  • Put the arugula in a large serving bowl and arrange the squash and goat cheese on top.
  • Pour the dressing over and scatter over the walnuts.

Nutrition Facts : Calories 920.7, Fat 58.7, SaturatedFat 16.2, Cholesterol 39.2, Sodium 800.5, Carbohydrate 92.8, Fiber 14.8, Sugar 26.1, Protein 20.4

1 large butternut squash, peeled, de-seeded and chopped into 1in cubes
2 sprigs rosemary
fresh ground black pepper
2 tablespoons olive oil
3 1/2 ounces arugula
3 1/2 ounces goat cheese, roughly sliced
1 tablespoon chopped walnuts
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon clear honey
1 tablespoon soy sauce
1 garlic clove

ROASTED BUTTERNUT SQUASH WITH HERB OIL AND GOAT CHEESE

This roasted butternut squash recipe is perfect for a dinner party-serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Provided by Andrew Tarlow

Categories     Bon Appétit     Butternut Squash     Goat Cheese     Side     Thanksgiving     Fall     Oregano

Yield 8 servings

Number Of Ingredients 8



Roasted Butternut Squash with Herb Oil and Goat Cheese image

Steps:

  • Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35-45 minutes. Let cool slightly.
  • Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
  • Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
  • Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
  • Do Ahead
  • Herb oil can be made 1 day ahead. Cover and chill.

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed
1 garlic clove, finely grated
1/4 cup olive oil
1/4 cup finely chopped parsley
1 tablespoon finely chopped marjoram or oregano
1 1/2 teaspoons red wine vinegar, divided
Kosher salt, freshly ground pepper
3 ounces fresh goat cheese

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