Bel Foodservice

Roasted Squash & pear salad with Boursin®

Boursin’s creamy, crumbly texture and signature garlic and herb taste bring flavour and versatility to any dish. Discover recipe ideas and techniques to add a special touch to your creations.

Portions

N/A

Preparation time
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Cooking time
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Price category
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Ingredients

Roasted Squash and Pears

  • 450 g Butternut Squash, peeled and diced
  • 1 Bosc Pear, peeled and diced
  • 1 g cinnamon
  • 1 g nutmeg
  • 1 g sumac
  • 45 ml extra virgin olive oil
  • salt and pepper

Crispy puffed Boursin® Cracker

Vermouth and Mustard Dressing

  • 18 g Dijon mustard
  • 30 ml white wine vinegar
  • 130 g dry Vermouth
  • 14 g chopped shallots
  • 128 g extra virgin olive oil

Boursin® and Niçoise olive tapenade

  • 2 cups Niçoise olives, pitted and chopped finely
  • 80 g Boursin® Professional Frozen Dices Garlic and Fine Herbs
  • 30 g capers
  • 0.5 cup extra virgin olive oil
  • 0.5 lemon, juiced and zested

Preparation

Roasted Squash and Pears

  1. Preheat the oven at 370°F.
  2. Separate the Butternut squash and the pears into 2 bowls. Equally disperse the oil and the spices onto the squash and pears.
  3. Toss and lay on a lined baking sheet.
  4. Roast the squash for 14 minutes until nicely browned and fully cooked. In the same oven at the same time, cook the pears for 9 minutes until browned.
  5. Reserve

Vermouth and mustard dressing

Combine all ingredients in a bowl and whisk until well combined, season and reserve.

Crispy puffed Boursin® Cracker

  1. Combine all ingredients but the water in ROBO COUPE and blend.
  2. Add in water and continue to pulse until it forms a nice dough.
  3. Season with salt and pepper.
  4. Between sheets of cling film, roll the dough until it reaches 1 mm thick.
  5. Steam at 212°F for 12 minutes, then flip and repeat process.
  6. Peel off the cling film carefully and dehydrate for 2 hours at 150°F until almost crisp.
  7. Fry the dough at 375°F in hot oil to create chips.

 

 

Boursin® and Niçoise olive tapenade

  1. Hand chop the olives and capers.
  2. Mix all the ingredients in a bowl until well combined.
  3. Season to taste and reserve.

Assembling

  1. In a dish of your choosing, spread the tapenade on the bottom of the plate.
  2. Then layer the roasted squash and pears on top and drizzle the vermouth dressing around.
  3. Garnish with fresh sliced pears, greens of your choosing, toasted pepitas and top with the crispy puffed Boursin cracker.

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