Roasted Squash with Garlic & Brie
A simple and elegant recipe for a vegetable side, or main dish.
Ingredients:
- 1 butternut squash, sliced into 1.5 inch medallions
- 2 cloves of garlic per slice
- Wild Mushroom & Sage Olive Oil
- Brie Cheese
- Fresh or Dried Thyme
- Salt & Pepper to taste
Method:
- Cover a sheet pan with a layer of aluminum foil and drizzle lightly with olive oil.
- Place the squash medallions on the sheet pan and coat liberally with olive oil, salt, pepper and thyme.
- Place cloves of garlic on each squash medallion (or you can use garlic confit added at the very end of the recipe to toast up)
- Roast at 375 F until the squash is tender and the edges are browned - about 30 minutes.
- Remove from the oven and add slices of brie cheese on top of the squash, if using a roasted or confit garlic clove, add those now on top of or below the brie slices.
- Turn on the broiler and place the medallions under the broiler for just a few minutes to melt and toast the brie cheese. Do not walk away, this happens quite quickly.
- Drizzle lightly with Olive Oil and serve.
