Roasted butternut squash with goat's cheese

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olive magazine

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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 the flesh. Bake for about 30-40 minutes until the flesh is tender.
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.
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.

382 kcalories, protein 11.6g, carbohydrate 33.3g, fat 23.4 g, saturated fat 5.7g, fibre 6.6g, salt 1.06 g

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Results 1-20

• kathryn

  03 November 2007

  kathryn rated and commented on this recipe

  

  This was super. I used feta instead of goat's cheese - it is very filling and doesn't need anything else served with it.

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• anna

  05 December 2007

  anna commented on this recipe

  absolutley delicious, very impressive on the plate. A nice rocket salad complements it nicely. so ver easy to do too. Highly recommended

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• anna

  05 December 2007

  anna rated this recipe

  

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• sarajaneharris

  12 January 2008

  sarajaneharris rated and commented on this recipe

  

  so filling and tastey didnt have any parmasan so i had bread crumbs and cheddar mmmmm mmmmm i think i will try this with pumkin or some of the smaller squash's wich i have seen in the shops .

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• JoFo

  20 January 2008

  JoFo rated and commented on this recipe

  

  This is a fantastic recipe, and really easy to do. I pan fried the veg (as I don't have that much room in my oven), and this works just as well. Also brilliant for making ahead - I did this for eight guests, and made up the veg and prepped the cheese topping before they arrived. Then all I had to do was pop the squash in the oven when they got there, forget about it for 40 mins, and then throw it all together. Everyone was really impressed!

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• Lauren

  12 February 2008

  Lauren rated and commented on this recipe

  

  I made this at the weekend and I'm very impressed. I also used feta as one of the other reviewers suggested as I don't like goats cheese and the topping was really yummy. I think I should have cooked the squash initially for slightly longer than the recipe states as it was a bit hard in the middle.

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• SarahW

  03 March 2008

  SarahW rated and commented on this recipe

  

  I wasn't too keen on this. I think I should have cooked the squash a bit longer, but I also found it a bit bland and an odd texture. My flatmate quite liked it, though, and it looked impressive!

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• Samantha

  03 March 2008

  Samantha rated and commented on this recipe

  

  Really good recipe. Use a nice tasty goats cheese and chop the veggies fairly chunky so that they don't shrivel up in the oven!

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• Alison

  08 March 2008

  Alison commented on this recipe

  Yummy! I halved the recipe (ie to serve 2, and was planning on eating the other half on another night) but single-handedly polished off the lot :-) I loved the colours coming together when you put the veg into the squash - gorgeous! I took note of other people's comments and needed to cook the squash for longer too.

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• Chris

  22 March 2008

  Chris commented on this recipe

  Had this last night really tasty nice and sweet and so easy to make had no goats cheese so used greek good for yourself so even more healthy

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• Missy Moo

  12 April 2008

  Missy Moo commented on this recipe

  Hi, I'm going to try this tonight. Do you reckon I could freeze it after the initial roasting time, before the breadcrumbs go on and it gets the final blast in the oven?

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• Pippifer

  13 April 2008

  Pippifer rated and commented on this recipe

  

  I made this for Christmas Day at my sister's house and even the carnivores were pushing their turkey away in favour of this delicious dish! It looks great and tastes delicious and just like so many vegetarian dishes, you can substitute ingredients, like some of the other reviewers have done, to make this your own.

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• sally

  27 June 2008

  sally rated and commented on this recipe

  

  Very tasty but seemed to have far more filling than would fit my squash

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• Bug

  14 July 2008

  Bug commented on this recipe

  Wow! I just cooked this, its gorgeous, will be having again soon - so filling too for so little calories!

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• dr dahl

  14 August 2008

  dr dahl rated and commented on this recipe

  

  lovely cooked the squash until it was really soft.

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• Hope

  11 September 2008

  Hope rated and commented on this recipe

  

  AMAZING! I'd tried the butternut squash with chilli and thought I had better try a different recipe this time. my god, I'm drooling just typing about it! It was so much tastier than I expected it to be. and since goat's cheese is the only cheese I like, there were absolutely no substitutions to be made :d I just served with with a simple spinach salad.

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• Bonster

  16 September 2008

  Bonster rated and commented on this recipe

  

  Excellent! I cooked the squash for longer than stated as it was still hard after the specified time. Will be making this again as it was delish.

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• Lucs

  24 September 2008

  Lucs rated and commented on this recipe

  

  How easy and great tasting was that! Will definitely be making again.

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• Sheila M

  02 October 2008

  Sheila M rated and commented on this recipe

  

  Really lovely recipe - but cooked the butternut squash for twice as long as it said. A fabulous combination of flavours, textures and colour - delicious.

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• Libby

  05 October 2008

  Libby rated and commented on this recipe

  

  Excellent meal which looked impressive but was so easy. I cooked the butternut squash for longer as others have advised and it worked well. My vegetarian children are not keen on butternut sqauash but ate this happily. Highly recommend!

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Ingredients

• 2 small butternut squashes
• garlic clove , crushed
• 3 tbsp olive oil
• a pinch dried chilli flakes
• 1 tsp thyme , chopped
• courgette , cut into 2cm chunks
• 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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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian, Low-fat, Super healthy

Ingredients

• 2 small butternut squashes
• garlic clove , crushed
• 3 tbsp olive oil
• a pinch dried chilli flakes
• 1 tsp thyme , chopped
• courgette , cut into 2cm chunks
• 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