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How to cook butternut squash and cambozola tower

Cook Butternut Squash and Cambozola Tower

3
STEPS
INGREDIENTS

There are many possible variations of this, using different cheeses and different vegetables. Try mild cheeses with strong flavors such as pepper, or sweet vegetables like beet with roquefort.

Start by peeling the butternut squash, and slicing it to 1cm thick disks, about 6 per tower. If you get a smaller squash you might have a full disk with no hole, but might need to get two squashes.

Start by peeling the butternut squash, and slicing it to 1cm thick disks, about 6 per tower. If you get a smaller squash you might have a full disk with no hole, but might need to get two squashes.

Lay them on a tray with baking paper, add some salt, pepper and oil on each slice. Add thyme on them and bake at 200C (400F) for 20-25 min approximately

Lay them on a tray with baking paper, add some salt, pepper and oil on each slice. Add thyme on them and bake at 200C (400F) for 20-25 min approximately

Proceed by slicing the turnip, 0.5cm thick slices, 5 for tower

Proceed by slicing the turnip, 0.5cm thick slices, 5 for tower

Slice the garlic clove and put it on a pan with a teaspoon of sunflower seeds oil.

Slice the garlic clove and put it on a pan with a teaspoon of sunflower seeds oil.

When the garlic starts browning add the slices of turnip

When the garlic starts browning add the slices of turnip

Brown on each side and drain on a paper towel. Throw the garlic

Brown on each side and drain on a paper towel. Throw the garlic

Slice the half onion thinly and put in pan with oil and a splash of water

Slice the half onion thinly and put in pan with oil and a splash of water

Cook until brown

Cook until brown

By now the butternut squash should be cooked and dry enough, don't roast it too much

By now the butternut squash should be cooked and dry enough, don't roast it too much

Now take care of the leek pur\u00e9e, start by chopping them. If you want you can use a different side with the tower.

Now take care of the leek purée, start by chopping them. If you want you can use a different side with the tower.

Put it in a little nonstick pot, with a tablespoon of olive oil and a cup of water. Cover with a lid

Put it in a little nonstick pot, with a tablespoon of olive oil and a cup of water. Cover with a lid

Cook until softened

Cook until softened

Put the leek in the food processor and add the milk, salt and pepper and pur\u00e9e it.

Put the leek in the food processor and add the milk, salt and pepper and purée it.

Melt the butter in the same pot, add the flour and stir to make the roux

Melt the butter in the same pot, add the flour and stir to make the roux

Add the pur\u00e9ed leek

Add the puréed leek

Stir and reduce until the desired consistency. Adjusting salt and pepper to taste

Stir and reduce until the desired consistency. Adjusting salt and pepper to taste

Slice the cambozola. You can combine butternut squash with a stronger blue cheese like stilton or agur, or even roquefort

Slice the cambozola. You can combine butternut squash with a stronger blue cheese like stilton or agur, or even roquefort

Start piling the tower on a flat baking tray with baking paper. Start with the butternut squash, then turnip and as a last layer the cheese. Then repeat

Start piling the tower on a flat baking tray with baking paper. Start with the butternut squash, then turnip and as a last layer the cheese. Then repeat

Finish with cheese on top

Finish with cheese on top

Add the onion on top of each tower and some more thyme

Add the onion on top of each tower and some more thyme

Bake them on the highest temp for 5-10 min or until the cheese melts, turn on the grill the last two minutes

Bake them on the highest temp for 5-10 min or until the cheese melts, turn on the grill the last two minutes

Plate the leek pur\u00e9e and place the tower at its center using a spatula. Garnish with pumpkin seeds.

Plate the leek purée and place the tower at its center using a spatula. Garnish with pumpkin seeds.

Enjoy!

Enjoy!

  • 1/2 Butternut squash
  • 1/2 Turnip
  • 200.0g Cambozola
  • Thyme
  • 2.0 Leeks
  • 30.0g Butter
  • 50.0ml Milk
  • 30.0g Flour
  • 1/2 Onion
  • 1.0 Garlic clove
  • Vegetable oil
  • Olive oil
  • Salt
  • Pepper
  • Sunflower seeds