Ingredients
Equipment
Method
- Have finished prepared pecans and homemade ghee ready. Wash, peel and seed the squash; cut into ½-inch slices. Heat the oven to 425°F with the rack in the lowest position and line a large rimmed baking sheet with parchment.
- Coat the squash. Put the peeled, seeded, ½-inch slices in the bowl. Add the three tablespoons melted ghee, ½ teaspoon salt and ⅛ teaspoon cayenne. Toss until the cut surfaces are coated, then spread in one layer on the lined sheet.
- Roast the first side. Cook for twenty-five to thirty minutes. Lift a slice carefully with tongs and check the underside for good browning before turning each piece.
- Brown the second side. Roast about ten minutes more. Check the face-down surface and slide a knife into the thickest piece. The flesh should be tender without a firm center. Keep roasting if a thick piece is still hard.
- Have the pecans ready. Lightly toast the measured half cup of prepared nuts in a dry skillet over medium heat, stirring frequently. They should smell nutty and take on a little color. Watch closely because they can burn. Transfer them out of the hot pan, let them cool enough to handle and chop them for the topping.
- Finish on the platter. Transfer the hot squash to the serving platter. Scatter over the quarter cup crumbled goat cheese, all the measured prepared pecans and teaspoon fresh thyme leaves. Serve warm.
Notes
Prepared components: Have ghee and fully soaked, dried and cooled pecans ready before beginning. Measure ½ cup finished dry pecans before lightly toasting and chopping. The separate batch preparation is not part of this dish’s fifty-five-minute estimate.
Timing: The source uses twenty-five to thirty minutes on the first side, then about ten minutes after turning. The card’s forty-five-minute cook time is a planning estimate; look for browned surfaces and a knife-tender center. Ten minutes preparation assumes ready components; cutting can take longer.
Pecans: Toast the measured prepared nuts in a dry skillet over medium heat, stirring frequently and watching closely. Transfer out of the hot pan when lightly colored and nutty-smelling; cool enough to handle, then chop. Add no extra oil or salt. Toasting does not replace soaking and drying.
Full GAPS and dairy: Use after the ingredients and whole nuts are introduced, and after diarrhea and abdominal pain have settled. Use plain raw or traditionally cultured goat cheese after its dairy introduction; check fermentation and additives for an unfamiliar cheese, preferring mature traditionally fermented cheese. This is not an early Intro recipe or dairy-free dish.
Scaling: This recipe uses one 2–3-pound squash and serves about six as a side. For a doubled batch, use two squash of that size and double all seven amounts for about twelve servings. Use enough pan space for one layer; roasting time does not automatically double.
Storage: Refrigerate promptly in shallow covered containers within two hours, or one hour above 90°F. Use refrigerated leftovers within three to four days. Reheat cooked squash to 165°F, then add separately reserved toppings. Pecans stored with the squash soften. The original author does not recommend freezing and thawing for eating quality.