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Ingredients

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

Method

  • 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.

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