Apologies for the absence…it has been um, you know, really awesome getting back to work after the three-ish week government shutdown. Anyway, I have not been starving in my absence. I have been cooking and making lots of cheese!
Last night I decided to test out the amazing cultured cashew goat cheese I made by using it in this Indican-spiced Winter Squash recipe.
Of course the recipe means to use the dairy version, but I wanted to try the goat cheese I made using the the Non-Dairy Formulary.
You can see more of the cheese over at Why Bother.
The recipe was really simple to put together. I used some binh bhua garam masala because it smelled nice and I thought it would go nicely with the squash. Thelma Sanders is an heirloom variety that I had never heard of before it arrived in my produce box (I use a CSA-type service). It was very tasty.
I also seeded a pomegranate for the first time ever. Manny thought this was a terrific way to spend the evening in the kitchen. He happily cleaned up any seed that fell on the floor.
After the squash roasted, I put the slices on plates and sprinkled freshly chopped parsley, some pomegranate seeds, and the “goat cheese” on top. It was really delicious. The only thing I would do differently is leave the squash in the oven just a little longer. Some pieces were more caramelized, and therefore more delicious, than others. I would also be more generous with the cheese. Anyway: YUM.