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


  • 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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