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Roasted Délicata Squash, Freshly Basted cheese and Buckwheat Honey Cranberry Purée

  • Preparation:
    20 minutes
  • Cooking:
    40 minutes
  • Servings:
Stelio Perombelon
Stelio Perombelon Independent Chef


Cranberry puree with buckwheat honey

  • 1 1/2 cups (200 g) fresh cranberries
  • 1/2 cup (170 g) buckwheat honey

Fresh cheese filling

  • 1/2 cup (125 g) fresh cheese or fresh goat cheese
  • 1 tablespoon (15 ml) heavy cream (35% m.f.)
  • 1 teaspoon (5 ml) chopped dill
  • 1 teaspoon (5 ml) chopped parsley
  • 1/2 teaspoon (2.5 ml) chopped fresh thyme
  • Salt and pepper, to taste

Roasted Délicata Squash 

  • 1 medium sized Delicata squash
  • 2 tablespoons (30 ml) of olive oil

Presentation trimming

  • 3 tablespoons (45 ml) roasted pumpkin seeds (or sunflower seeds)
  • Salt and pepper, to taste
  • Sprouts or herbs, to taste
  • 1/2 cup (125 ml) croutons in olive oil



  1. Preheat the oven to 375 ° F (190 ° C).

Cranberry puree

  1. Combine cranberries and honey in a small saucepan and heat over medium heat until simmering.
  2. Lower the heat to a minimum and cover.
  3. Cook for 20 minutes and blend.
  4. Store at room temperature until use (store in the refrigerator the rest of the time).

Fresh cheese trimming

  1. In a large bowl combine cream cheese and cream.
  2. Stir well to relax the cheese.
  3. Add herbs and salt and pepper to taste.
  4. Keep refrigerated until used.

Roasted Délicata Squash

  1. Preheat the oven to 375 ° F (190 ° C).
  2. Cut the squash into slices 3/4 in. (2 cm) Thick and rid the center of the seeds.
  3. Put the pucks in a bowl and season with olive oil then salt and pepper to taste.
  4. Place the rings on a broiler pan and put in the oven for 20 minutes, turning the slices halfway through cooking.


  1. At the end of the oven, place the cranberry purée on the bottom of each plate and top the roasted squash slices on top.
  2. Place a few spoons of cheese here and there and sprinkle with pumpkin seeds, sprouts and croutons.