Goat Cheese

Concepts

Goat Cheese eCookbook

Chicken in the Clouds Ciabatta

The G.O.A.T. Margherita

Sage & Brown Butter Squash

Herbed Zucchini Rollatini

Perfectly Peachy Salad

President® Crumbled Goat Cheese and Spinach Frittata

Make It: Spring Cheese Plate

Make It: Summer Cheese Plate

Make It: Autumn Cheese Plate

Make It: European Cheese Plate

Make It: Dessert Cheese Plate

Make It: Holiday Cheese Plate

1 lb.	Butternut squash, spiraled into noodles
1 stick	Unsalted butter
1 tbsp.	Garlic, minced
1 cup	Walnut halves
½ cup	Pomegranate seeds
8 oz.	Président Goat Cheese, crumbled
½ cup	Fresh sage leaves, chopped
	Salt and freshly ground pepper to taste

Bring a large stock pot of salted water to a boil. Cook spiraled butternut squash for 5 to 7 minutes or until tender. Drain and reserve.
Melt the butter in a large saucepan, add the garlic and walnuts, and cook for a few minutes.
When butter starts to brown, remove from heat, and add the chopped sage.
Toss the butter sauce with the squash spirals and pomegranate seeds and mix well. Adjust seasoning with salt and pepper. Garnish with Goat Cheese crumbles and torn fresh sage leaves.

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