Recently we went to Vinoteca in Farringdon for lunch, and had a gratin of onion squash, spinach and goat’s cheese. When I found I had some leftover baked squash in the fridge – albeit Crown Prince rather than Onion squash – I thought I would try to recreate the dish and was very pleased I did. It made a quick, easy and tasty supper. These quantities are rather approximate and made supper for one.
200g baked squash
50g firm goat’s cheese
thyme, salt and pepper
Heat the oven to 220 C. Wash the spinach and cook it until soft over medium heat, then empty into a colander to squeeze out as much liquid as possible and chop it. This is important as the version we had at Vinoteca had quite a lot of liquid at the bottom, which detracted from the dish. Put the spinach into a small gratin dish. I have a small rectangular Le Creuset dish which I am very fond of, and is perfect for a recipe like this.
Cut the squash into bite-sized pieces and arrange on top of the spinach. Sprinkle over some thyme if you have it (my squash had already been baked with thyme) and season with salt and pepper. Cut the goat’s cheese (I used Capricorn) into small pieces and dot over the dish. Drizzle with olive oil, then put into the oven for 20 minutes until hot and sizzling. Voilà: supper!
I served mine on a leftover buckwheat pancake that I had heated in the oven for 5 minutes, which worked surprisingly well – and made good use of two different leftovers at once – but some good sourdough bread would probably be even nicer.