ONE-TRAY MEDITERRANEAN RACLETTE

Butternut squash, potatoes, mushrooms, goat cheese, and spices. Another recipe to recreate at home. All in one tray, packed with flavours and super easy.

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Ingredients:

  • 1 small butternut squash

  • 150 g mushrooms

  • 200 g mini potatoes 

  • 150 g goat cheese 

  • 1 tbsp pine nuts

  • 1 tbsp zaatar

  • 1 small glass white wine

  • A good drizzle olive oil

  • Sea salt and balck pepper 

  • 40 g corn salad (or any lettuce)


Method:

1- Preheat the oven to 200C/180fan/4 gas mark. Peel and slice the butternut squash. Cut the biggest mushrooms in half. Cut the potatoes in half. 

2- Place the butternut, mushrooms and potatoes on a lined baking tray. Drizzle with olive oil, season with zaatar, salt and pepper. Roast for 25 minutes, until tender. 

3- In the meantime, boil the butternut squash seeds for 5 minutes. Drain and set aside. After 25 minutes, add the white wine, goat cheese slices, pine nuts and butternut squash seeds to the baking tray.

4- Place back in the oven for 10-15 minutes, until the cheese is melted, the potatoes are golden and all the vegetables are tender. Serve with salad of choice. 

Camille Aubertbutternut squash, mushroomComment