Recipe: Roast Butternut Squash with Caramel


  • 1 Winter squash, preferably butternut
  • 6 ounce Fresh Chèvre
  • 4 tablespoons butter
  • 4-6 ounce Fat Toad Farm Goat’s Milk Caramel, Original
  • 1 cup Coconut flakes, or to taste
  • Salt to taste


Cut squash in half and scoop out seeds. Lay squash on a baking sheet face down with a 1/2 inch of water in the bottom Bake squash at 350 until you can pierce a fork through it (30-45 minutes). Let cool for 15 minutes. Scoop out squash. Cream in butter, chevre, caramel, salt. Leaving 1/4 cup of coconut flakes on the side, mix in the remaining 3/4 Cup. Sprinkle the rest of the coconut on top as a garnish. Serve hot.

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