My favorite local restaurant, Toro Bravo in Portland, OR -makes a Harissa Stewed Butternut Squash with sheep’s cheese that is to die for. Unfortunately, because the restaurant is a little bit spendy, I only get to have it for a special treat - so I'm trying to recreate it at home! They rotate the squash by season, and I think I've seen it with goat cheese before as well.
But I'm having a really hard time finding a recipe. It's served in a bowl, sort of, like a bowl with a flat bottom. And it's definitely not a "soup" texture, nor is it the texture of cubed and roasted squash. I believe you could eat it with a spoon or a fork. It's served piping hot with the sheep's cheese as a garnish that melts on top the dish due to the heat at placement. I know the seasonings will vary, but if anyone has any advice or recipes that they'd care to share, I'd really appreciate it, thank you!