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Roasted butternut squash with goat’s cheese

  • serves 4
  • Easy

A really attractive autumn recipe with sweet butternut squash halves stuffed with roasted vegetables and goat’s cheese and finished with a scattering of breadcrumbs to make little eat-all vegetable gratins.

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Ingredients

  • butternut squash 2 small
  • garlic 1 clove crushed
  • olive oil
  • dried chilli flakes a pinch
  • thyme 1 tsp  chopped
  • courgette 1 cut into 2cm pieces
  • red pepper 1 cut into 2cm pieces
  • red onions 2 small cut into thin wedges
  • cherry tomatoes 200g
  • pine nuts 50g
  • breadcrumbs 1 tbsp
  • parsley 1 tbsp chopped
  • parmesan 1 tbsp
  • goat’s cheese 100g

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Halve the squash, scoop out the seeds and cut criss-cross patterns over the cut-side of each. Mix the garlic, 2 tbsp olive oil, chilli and thyme and brush over the flesh. Bake for about 30-40 minutes until tender. 

  • Step 2

    Meanwhile, roast the courgette, pepper and onions with 1 tbsp olive oil for 20-25 minutes until starting to brown at the edges. Add the tomatoes and pine nuts and cook for 10 minutes. Mix the breadcrumbs, parsley and parmesan. 

  • Step 3

    Arrange the roasted vegetables and crumble the goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes.

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