Off the heat, over squash wedges caramelized at the edges, a thread of Moulin de Maneyrol’s walnut oil brings its warm, lightly toasted nutty character, a virgin oil first cold pressed in the Périgord Noir from local walnut halves.
Serves 4 · 45 min
Ingredients
- A butternut squash, cut into wedges
- A little neutral oil
- Salt
- 2 tbsp Walnut Oil (Moulin de Maneyrol)
- Chopped toasted walnuts
- Crumbled goat cheese
- A few thyme leaves
Method
- Heat the oven to 400°F (200°C) and cut a butternut squash into wedges.
- Toss with a little neutral oil and salt, then roast for about 35 minutes, until tender.
- Off the heat, drizzle with 2 tbsp of walnut oil.
- Top with chopped toasted walnuts, crumbled goat cheese and a few thyme leaves.
The star of this recipe: Walnut Oil, by Moulin de Maneyrol.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
