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Roasted Butternut Squash with Goat's Cheese |
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| Serves 4 |
Prep 20 mins |
Cooking 1h |
Easy |
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My rating |
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Ingredients |
2 small or 1 large butternut squash
1 garlic clove, crushed
3 tbsp olive oil
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
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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. Bake for about 20-30 mins, skin side up until the
flesh is tender. Mix together the garlic, 2 tbsp olive oil
and thyme. Turn the squash over and brush this mixture
over the flesh and roast for another 10 - 15 mins.
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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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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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DAILY
DINNERS 
