Roasted Butternut Squash with Goat Cheese
(from fearama’s recipe box)
Prep time: 30 minutes
Cook time: 90 minutes
Serves 2 people
Categories: Gluten-Free, Vegetarian
Ingredients
- 1 small butternut squash
- garlic clove , crushed
- 1 1/2 tbsp olive oil
- a pinch dried chilli flakes
- 1/2 tsp thyme , chopped
- courgette , cut into 2cm chunks
- red pepper , cut into 2cm chunks
- 1 small red onions , cut into thin wedges
- 100g cherry tomatoes
- 25g pine nuts
- 50g goat's cheese , crumbled
- 1/2 tbsp breadcrumbs
- 1/2 tbsp parsley , chopped
- 1/2 tbsp parmesan
Directions
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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 the flesh. Bake for about 30-40 minutes until the flesh is tender.
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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.