Holidays inspire chef to stretch his talents at home.
- 1 cup goat cheese
- 4 each delicata squash, seeded and cut into 1-inch rounds
- 2 cups sorghum
- 2 cups walnuts
- 2 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 cup chopped parsley
Set oven to 400°F. Put the goat cheese out to temper. Toss squash with 1 tablespoon olive oil and salt to coat. Lay the squash out on a sheet tray and roast in the oven for 15–20 minutes, or until just tender. Warm the sorghum in a small pot. Using a pastry brush, coat all of the squash with the sorghum. Put the squash back in the oven for 3 minutes to bake the sorghum. Place the walnuts on a baking sheet and toast in 400° oven for 3–5 minutes. Pick your favorite serving dish and with a spatula, smear the soft goat cheese across the base of the platter. Lay the squash on the platter and drizzle with more sorghum. Crush walnuts and scatter over the squash. Sprinkle with parsley and drizzle with some nice finishing olive oil of your choice.