Ingredients (4 pieces per person as appetizer)

I am not giving set quantities but general directives. Assume 4 bites per person as an appetizer and estimate 1 honeynut squash will serve 3-4 people, depending on size.

Do not worry about preparing extra squash slices and/or topping components: they can be stored for a couple of days or used in other dishes.

• Honeynut squash
• Extra-virgin olive oil
• Walnuts, possibly freshly shelled
• Needles from a fresh rosemary sprig, chopped
• Shallot or red onion, chopped finely
• Fine sea salt
• Freshly ground black pepper
• Blue cheese of good quality
• A small amount of milk, dairy or not

Instructions

Heat the oven to 375 F / 190 C. Prepare a baking sheet lined with a silicone baking mat.

Using a sturdy swivel vegetable peeler, peel the squash. Slice off top and bottom. Cut the squash into 1/4-inch thick slices. When you get to the seed cavity, cut the squash in half lengthwise and remove seeds and strings (a grapefruit spoon is my favorite tool to do this). Cut the squash into 1-inch sections to form small boats.

Distribute the squash pieces on the baking mat and bake them for 15 minutes: they should be tender. If not, flip and bake a few minutes longer. Transfer the squash onto a plate.

In the meantime, warm up a small frying pan and oil it lightly. Add the rosemary needles and stir. After 30 seconds, add the walnuts and toast them until fragrant, stirring often. Remove the walnuts and rosemary from the pan and transfer onto a paper towel to absorb excess oil. Let the walnuts cool slightly then chop finely. Set aside.

Again warm up the frying pan, add some olive oil and cook the shallot or onion until crisp/tender, stirring often and paying attention not to burn it. Sprinkle some sea salt and black pepper, stir again and set aside.

In a ramekin, crumble the blue cheese and add enough milk to turn into a thick cream, using a small fork to mix.

Assemble the bites: take a piece of squash, deposit a bit of the shallot or onion, top with a bit of the cheese and sprinkle some walnuts on top. Repeat until you have as many bites as needed. Avoid piling up too much topping: you want to be able to use your hands to pick up a bite and to taste all the flavors without one being overwhelming.

Put the baking sheet in the oven at 300 F / 150 C for a few minutes to just warm up the bites.

Transfer to a plate and serve immediately.

---

Go to the full post on Honeynut squash, blue cheese and walnut bites