Masquerade of Pumpkin and Goat Cheese

Ingredients

• 1 small butternut squash
• 100 g soft goat cheese
• 8 pitted black olives
• 2 tbsp balsamic glaze
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 lemon (juice)
• Salt and pepper to taste
• 4 slices dark rye bread

Method

1. Preheat the oven to 200°C.
2. Peel the butternut squash, cut into 1 cm thick slices, and use a glass or ring to cut out 8 large rounds.
3. Place the squash rounds on a baking tray, drizzle with olive oil, honey, salt, and pepper. Roast for 20 minutes until soft and lightly caramelized.
4. Cut the goat cheese into 4 thick slices and 4 thin half-moons.
5. Slice the olives into thin rings.
6. Cut a wide smile shape from each slice of rye bread.
7. On each plate, arrange 2 squash rounds as the base of the mask. Place the thick goat cheese slice as 'forehead', the half-moons as 'cheeks'.
8. Use olive rings for eyes and accents. Place the rye bread smile at the bottom as the mouth.
9. Finish with a streak of balsamic glaze across the mask for a sharp undertone.
10. Drizzle lemon juice over the goat cheese for freshness.

Serving notes

• Serve on a large white plate for maximum impact.
• Let the balsamic streak cut across the mask.
• Preferably serve with a small fork so the mask disappears slowly.