Preheat the oven to 200°C.
Cut the butternut squash into cubes and place it in a salad bowl.
Add vinegar, maple syrup, thyme, 1 tbsp. olive oil, salt and pepper.
Coat the whole with this mixture, spread it on a baking tray and put it in the oven for about 20 minutes, stirring from time to time. The butternut squash should melt well. Leave to cool.
Crush the hazelnuts and roast them in a pan without adding any fat.
Spread a generous layer of goat's cheese over your crunchy Sigdal Quinoa and Gluten Free Sunflower. Arrange a few cubes of butternut squash, the roasted hazelnuts, a few leaves of arugula and finish with a drizzle of olive oil.
Enjoy as an aperitif or as an accompaniment to a nice soup or salad.
copyright photo and recipe : lespépitesdenoisette.fr
With Sigdal, dare healthy excess!