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Roasted butternut squash with goat’s cheese

Roasted butternut squash with goat’s cheese

Name: Roasted butternut squash with goat’s cheese
Total time: 1 h 20 min
Yield: serves 4
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

Sarah Cook

Published: March 17, 2015 at 2:59 PM

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serves 4

Easy

Total time: 1 hr and 20 mins

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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.

Vegetarian

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Try this recipe for roasted butternut squash with goat’s cheese, then check out our butternut squash curry recipe, Christmas party food ideas, Christmas baking recipes, and Christmas starter ideas.

Ingredients

Nutrition

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

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

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.

Check out more of our best traybake recipes here...

Authors

Sarah Cook

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