Roasted butternut squash with goat’s cheese

  • serves 4
  • Easy

We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. The best part is getting it out of the oven, golden and bubbling.



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


  • Step 1

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

  • Step 2

    To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.

  • Step 3

    Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling.