Roasted butternut squash with goat’s cheese
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
- 2 small butternut squash
- 1 clove garliccrushed
- 3 tbsp olive oil
- a pinch dried chilli flakes
- 1 tsp thymechopped
- 1 courgettecut into 2cm pieces
- 1 red peppercut into 2cm pieces
- 2 small cut into thin wedges red onions
- 200g cherry tomatoes
- 50g pine nuts
- 1 tbsp breadcrumbs
- 1 tbsp parsleychopped
- 1 tbsp parmesan
- 100g goat’s cheesecrumbled
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.
