Roasted butternut squash with goat's cheese

Latest comments and suggestions

Results 121-140

• Karen L

  06 January 2011

  Karen L commented on this recipe

  Really lovely and very filling! I used feta though instead of goats cheese.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LRademaker

  08 January 2011

  LRademaker rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chi3

  12 January 2011

  chi3 rated and commented on this recipe

  

  due to lack of household item, i substituted with acorn squash and sunflower seeds instead of pine nuts. it was still great but really not a fan of the bread crumbs, but will defo keep the parmesan/parsley topping. also next time i will layer with the goat cheese and the veggie filling. (even my carnivorous brother-in-law liked it!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bc500

  27 January 2011

  bc500 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• catherine-j

  09 February 2011

  catherine-j commented on this recipe

  I'm excited to make this as it looks and sounds amazing, but when it says to cut a criss cross pattern on it does it mean to just score the top or cut right down to (but obviously not through) the skin? Would be greatful if anyone could help me!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Heather

  09 February 2011

  Heather rated and commented on this recipe

  

  I made this last night and it was yummy. I subbed the courgette for an aubergine as not too keen on courgettes. Was lovely and filling and got the thumbs up from my almost veggie/always on a diet dinner companion. I scored the squash almost down to the skin, and cooked it for a bit longer than stated.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ohcarolinax

  12 February 2011

  ohcarolinax rated and commented on this recipe

  

  Loved it, really easy , something different for my veggie friend x

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• santa1

  19 February 2011

  santa1 rated and commented on this recipe

  

  Absolutely delish, I think the problem some people are having with the squash being undercooked is they are not following the recipe correctly. You need to put the squash in the oven for 35-40 mins and the put the veg in to roast with the butternut squash for 20-25 mins. Assemble the squash with the veg, cheese and breadcrumbs and cook for a further 10 mins. This makes a total baking time of 65-75min which gives a very soft texture. The only alteration I make is to sprinkle with balsamic vinegar when finished as this cuts the sweetness of the flesh. My favourite vegetable recipe so far.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• PipPip

  27 February 2011

  PipPip rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rosh

  02 March 2011

  Rosh rated and commented on this recipe

  

  Delicious! Although I used way more chilli.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paula

  06 March 2011

  Paula commented on this recipe

  I made this with a bag of butternut squash pieces, which cooked much faster.it tasted fabulous, can't wait to cook it again !

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paula

  06 March 2011

  Paula rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ginger Snaps

  06 March 2011

  Ginger Snaps rated and commented on this recipe

  

  Great filling lunch, tried it minus a few ingredients such as the tomatoes and breadcrumbs. Had no goats cheese either so used plain old chedder but it came out grear surprisingly. Never had butternut squash before will have to start making it more often. But I realised you have to cook for about 55mins.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alan

  07 March 2011

  Alan rated and commented on this recipe

  

  This is delicious! I too had the same problem with the squash being undercooked, so thanks to Santa 1 for clarifying the recipe. Despite that, it was edible and really tasty. I made extra stuffing and roast veggies, so will try again in the next couple of days with the squash being cooked for longer.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• blugoogirl

  09 March 2011

  blugoogirl rated and commented on this recipe

  

  Really delicious and filling. Surprised my husband!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katie

  22 March 2011

  Katie rated and commented on this recipe

  

  Absolutely beautiful! I wasn't a huge fan of butternut squash before but this was really lovely. Would definitely make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Annah

  24 March 2011

  Annah rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kimmcb

  25 March 2011

  kimmcb rated and commented on this recipe

  

  This was wonderful - I didn't have courgettes so replaced with mushrooms and chopped baby corn instead. It was a very easy recipe to follow and smelled amazing as it cooked! I will definately make this again, but instead of goats cheese next time I think I will use Feta - the salty cheese will suit the sweet roast vegetables perfectly.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• whatsfordinner

  16 April 2011

  whatsfordinner rated and commented on this recipe

  

  great dish! instead of fresh thyme, i used dried provincial herbs and it still worked well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• KasiaK

  24 April 2011

  KasiaK commented on this recipe

  Great idea for a nice, vegetarian main course. I added walnuts instead of pine nuts. Was yummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3938/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 1 hr 25 mins

Vegetarian, Low-fat, Super healthy

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

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.