Ingredients
- 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
Method
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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.
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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.
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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.
