Roasted butternut squash with goat's cheese

Roasted butternut squash with goat's cheese

4.697675

(172 ratings)

By

Cooking time

Prep: 10 mins Cook: 1 hr, 25 mins

Skill level

Easy

Servings

Serves 4

A fantastic vegetarian main packed with veg and smothered with melted goat's cheese

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition

kcalories
382
protein
11.6g
carbs
33.3g
fat
23.4g
saturates
5.7g
fibre
6.6g
sugar
-
salt
1.06g
Print Add to My Good Food

Ingredients

  • 2 small butternut squash
  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from olive magazine, March 2007

BBC GoodFood Magazine

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mint1955's picture
mint195503:50, 9th Jun, 2013

Well with no courgette breadcrumbs or Parmesan or chilli flakes I just went for it!

Added a little taste from a nandos bottle sauce instead of chilli flakes, had to use mushroom instead of courgette and used extra feta cheese to crumble over the top.

This is an amazing dish so easy to prep and then forget. This would be good for a side dish with meat but is filling tasty and satisfying as it is even if I had to adapt to what I had in.

fionaalcorn's picture
fionaalcorn10:59, 3rd Jun, 2013
5

This was gorgeous. Our squash were a bit big so had to give them a little longer in the oven to soften, but it was soooo worth the wait! Completely yummy and even my carnivore teenager loved it. I had one half left over (there were 3 of us eating) and I had it cold for the lunch the next day and it was still fab!

uk2901's picture
uk290109:07, 20th May, 2013
5

This is AMAZING!! One of the best vegetarian dishes ever! Works as well with Feta instead of Goats cheese. An all time favourite :)

felicityhm's picture
felicityhm03:18, 3rd Apr, 2013
5

This was delicious! I used feta also, but I did so in the knowledge that it is goat's cheese...

desertprincess's picture
desertprincess07:24, 1st Apr, 2013
4

This was good but not as amazing as I thought it would be. The butternut took over an hour to cook but I was expecting that having read the previous comments. It needed a lot of seasoning and once you had eaten through some of it, it became bland as obviously seasoning couldn't get deep within the butternut! I think my mistake was that I served it as a side dish with lots of other items on the table so one squash per person was far too much. Worked well as a leftover in my work lunch box though!

sandynista's picture
sandynista08:11, 26th Mar, 2013
5

Wow! I made this tonight for dinner. It was delicous! I didn't have parmasan so used strong cheddar and no Thyme so used Oregano. It was good to read the other comments as I did need to cook it for longer. Will cook this one again.

russell_b21's picture
russell_b2109:30, 16th Mar, 2013

Great dish! Very tasty and the goats cheese really made it. I did have to cook the butternut squash for longer than suggested - but it may depend on how big it is! Because of time I also did the filling on the hob - still worked well I thought. Next time I'll try roasting it all!

suercc's picture
suercc07:56, 23rd Feb, 2013
5

This is really nice. You need to cook squash for longer than suggested
You end up with more stuffing than needed but who cares? Yummy.
Spritzed the roasting vegetables with balsamic. Really tasty.

carpetgerbil's picture
carpetgerbil03:10, 21st Feb, 2013
5

Just wanted to add that whilst roasting the squash I ended up with a pool of juice in the seed cavity. I spooned the juice back over the rest if the squash and continued cooking it, worked out fine.

carpetgerbil's picture
carpetgerbil03:06, 21st Feb, 2013
5

Excellent! Really filling without leaving you feeling bloated. I've probably made about 30 dishes from this site and this has been the best so far. Served it with a handful of rocket leaves drizzled with balsamic vinegar. The only change I made to this recipe was substituting the pine nuts with toasted flaked almonds as my local supermarket was charging a shocking £4.50 for pine nuts, eek! The almonds worked perfectly and gave it a bit of crunch. Just added them towards the end as they didn't need toasting. Also, when I made this for 2 I used one whole medium courgette. I would use 2 for 4 people, taking into account shrinkage. All in all, loved it!

boveyanne's picture
boveyanne01:44, 16th Feb, 2013
3

We loved this recipe. My butternut squash was too large so I peeled and diced it and roasted the flesh. I made up the recipe in a casserole dish and it got rave reviews.

fionaeds's picture
fionaeds08:31, 25th Jan, 2013
5

Absolutely brilliant, even my vegetarian hating husband enjoyed it, lots of taste and flavour, the squash needs cooking for longer initially. Definitely will make again

jcrawford323's picture
jcrawford32307:46, 23rd Jan, 2013

Very nice. The squash was small but took quite a bit longer to cook than the recipe stated, the veg took less time than stated. All in all a good, filling meal.

lexy231282's picture
lexy23128205:10, 20th Jan, 2013
5

Brilliant dish, goes really well with chilli too, very filling and extra tasty, will be making time and time again.

jon1963's picture
jon196303:05, 10th Jan, 2013

I left out the chilli (for my wife) and added more breadcrumb mixture to form a real crust. My wife and son both said it was delicious.

ginnymalan's picture
ginnymalan10:42, 21st Nov, 2012
5

This was delicious! Even my South African, meat loving hubby, ate the lot and finished off mine! But I needed to cook the butternut squash for about 10 minutes longer, as I couldn't find small ones. It was really easy to follow the recipe, and the ingredients were nice and easy to find - I used dried parsley and dried thyme instead of fresh, and it worked fine. Total winner - will definitely do this again!

claireydryds's picture
claireydryds03:35, 20th Nov, 2012
5

I slightly changed this recipe to suit as I was serving as side dish, instead of rpast potatoes I wanted to make the equivalent butternut squash style!

I took one butternut squash, sliced in half, removed the seeds and string from inside.

mixed 3tbsp olive oil
2 cloves chopped garlic
and belive it or not 'nandos' chip topper as i had no chilli flakes
2 x tbsp tyme
Stir up togther

Pour in an oven proof dish to pre heat the coating, after 10 mins I removed then added cubes of butternut squash, give it a quick stir to ensure all cubes of butternut squash coated.

Roast for around 30/40 mins depending on how soft you would like it to be (180 degrees)

I served one half of the mixture as a side dish along with baked ham

And the other half of the mixture I added to a pasta dish with the folowing cheese sauce mixture, deicious!!!!

http://www.bbc.co.uk/food/recipes/anykindofcheesesauce_70007

Pages

Questions

Show comments

Tips

Show comments