Counting down to Thanksgiving… I am so excited! I love this holiday. In Spain we do not have Thanksgiving, I guess this makes this holiday even more special for me.
Today I will pick up my turkey from the farm. I can’t wait to get it in the oven! More time in the kitchen is always a good thing.
In the fall wherever you go, to the farmers market, grocery store, your local stand, you’ll find a lot of butternut squash (and lots of other squash.) In Spain, we don’t eat a lot of squash except for zucchini. No pumpkins, no acorn squash, spaghetti squash. It’s definitely more of an American thing.
Anyway, I love Butternut Squash and right now is the season for it, so I though that you’d all like this simple tapa, perfect for the Thanksgiving and fall season.
- 1 butternut squash peeled and thinly sliced (round – 1/4 of an inch)
- 1 grated onion
- gorgonzola (any blue cheese)
- salt and pepper
- 0live oil
Cook the onion in a non-stick pan. Drizzle on some olive oil and cook the onion on medium-low heat until it is brown.
When the onion is almost cooked, drizzle on some olive oil in a large pan on medium heat. Add the butternut squash slices and cook for about 3 to 4 minutes per side. Once the squash is getting brown and soft, remove from the heat.
Add approximately 1 to 2 teaspoons of onion on top of each slice. Then add some gorgonzola.
Broil it for about a minute or until the gorgonzola melts.
Ready to serve! Bon profit and Happy Thanksgiving!