Kitchen in Winter. . . . . . . .

It's Sunday morning and I have nothing exceptional to write about. 
Winter teases us with icy claws, damp fogs, cold rain, occasional sunshine, 
lip blistering winds, even snow in many places.  
January seems to be dragging here in the southeast, perhaps because we all 
seem to still be awaiting real Winter weather which, to date, hasn't arrived. 
We've had some very cold days and nights, but we would like a 

little snow, after all what's Winter without at least a dusting of the white stuff,
and the garden would enjoy the moisture.
The wellies/snow boots stand waiting near the door. The old gloves with 
the holes have been darned ready for throwing snowballs and building a 
snow person. Mufflers and warm ear-covering hats are hanging on the 
peg. . . . .and there's plenty of hot chocolate waiting to be brewed to fill 
those hand warming mugs.

The Winter kitchen here at the cottage continues to bubble, steam, sizzle at 

different times of the day. We still enjoy eating at home rather than restaurants.

Although I'm the vegetarian, now and then I fix a meat dish for my dearest. 

This past week I made him a savory beef stew - it even smelled appetizing to me.

I used my dear mother's old recipe, she called it 'braised beef', just beef, onions, 

carrots, good quality beef bouillon, seasoning, all cooked together long and 

slow, then thickened with a little cornstarch and served with mashed potatoes.

Today however the kitchen will be strictly a place to 'veg out' in.

I have a chubby butternut squash awaiting the chef's knife and 

I'll be pulling together this simple, but tasty, small plate found in an 

old UK magazine. 

Roast Butternut Squash 

with Goat's Cheese, Sage & Garlic

1 large butternut squash, peeled, seeds removed and cut into pieces

5 tablespoons extra virgin olive oil

150g (5 oz) medium-to-mature goat's cheese log 

Handful of fresh sage leaves

5 garlic cloves, peeled and finely sliced

Preheat oven to 350F (180C or gas 6)

Toss squash pieces in a bowl with 2 tablespoons of olive oil and

salt and pepper to taste.

Heat large frying pan over med-high heat and sear squash pieces

about 2 mins. on each side - do in batches if necessary. 

Transfer pieces to a roasting pan, snuggled up in a single layer.

Trim ends from cheese and slice log, laying slices on top of 

squash pieces. Scatter sage leaves on top and drizzle with 

2 tablespoons of oil, especially on the leaves.

Roast for 20 mins., then toss garlic with remaining tablespoon 

of oil, scatter over and roast another 10-15 mins. until cheese 

is golden.

Serve straight away.

We'll enjoy this tonight alongside a slice, or two, of 

Leek and Mushroom Flatbread/Pizza - if anyone would like that recipe, 

a delicious very easy version, leave a note in a comment please.

We'll light a fire, sip a glass of excellent Layer Cake Malbec 

from Argentina, and get ready for Downton Abbey of course.

Have a lovely Sunday.

Doing anything special you'd like to share?

Edited: 8:00 PM Sunday

Here's my version - this is the first time I've made it!

Very good, but I think I'd use less goat cheese next time, just the recipe 

amount - I doubled up because I had to use up a larger roll of cheese, made it 

very rich. The fresh sage is definitely required, it looks dark but doesn't burn, 

just gets very crispy and delicious. Also, do use plenty of garlic, it really adds 

great flavor to this dish.