Roasted butternut squash with goat's cheese

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• Carriet

  16 March 2012

  Carriet rated this recipe

  

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• sue

  17 March 2012

  sue rated this recipe

  

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• Alex

  21 March 2012

  Alex commented on this recipe

  Immense. Loved it to bits. I'v cooked it when my parents have come down and for a small dinner party on a bed of rocket. Iv found by adding a couple of small chunks of choritzo before grilling it and sprinkling with some grilled pine nuts makes it that extra bit special.

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• Delia, I 'ain't!

  06 April 2012

  Delia, I 'ain't! rated and commented on this recipe

  

  Delicious. Would definitely make again. Cooking time fine for my butternut squashes and I used Feta cheese. Made a little more breadcrumb mix, too.

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• SavedRecipes

  09 April 2012

  SavedRecipes rated and commented on this recipe

  

  Really great recipe. To cook in advance I roasted the squash and the other ingredients earlier in the day, once cooled, added the cheese (feta for me) and assembled ready to pop back into the oven for a further 25 mins! This worked well and the flavours were just lovely. Will definitely make again and certainly recommend as an impressive vegetarian main course. (I also roasted whole garlic cloves with the filling ingredients and once cooked, squeezed out and mixed in for depth of flavour)

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• eclectikat

  15 April 2012

  eclectikat commented on this recipe

  This was fab. Made quite a few modifications but only because I didn't have many of the ingredients. Used feta instead of goats cheese, walnuts instead of pine nuts, didn't have peppers so just left them out, used finely grated cheddar instead of parmesan in the breadcrumb mixture and also added about 1.5tbsps of dukkah (a Moroccan mix of sesame seeds, spices and nuts) to the topping. Oh, I also roasted half a bulb of garlic with the roasting veg and squeezed it out and mixed in, as the above comment suggests. It was so delicious my husband said it was the equivalent of a posh restaurant level steak for vegetarians. Will definitely be making this again.

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• Nikki in NZ

  26 May 2012

  Nikki in NZ rated and commented on this recipe

  

  Yummy, it not only looks good but tastes it too, i also had to cook the squash for longer but worth the wait.

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• Leachy

  29 May 2012

  Leachy rated and commented on this recipe

  

  Delicious and easy to do - great midweek meal. Also easy to adapt to your tastes as many people have mentioned. Thumbs up!

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• CalamityHodson

  20 June 2012

  CalamityHodson rated and commented on this recipe

  

  Lovely recipe. Cook the squash for A LOT LONGER than the recipe states.

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• KatieM

  26 June 2012

  KatieM rated and commented on this recipe

  

  Found this rather disappointing. The flavours were a little bland and the texture was rather gooey. I think I followed the recipe correctly so I guess this is just not one for me.

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• Sarah

  07 July 2012

  Sarah rated and commented on this recipe

  

  Brilliant recipe, my husband and I are not vegetarian but loved this and have cooked it a couple of times. Substituted feta cheese for the goats cheese and was lovely

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• Amicle

  19 July 2012

  Amicle rated and commented on this recipe

  

  The veg and goats cheese compliment one another perfectly - definitely be making this again!

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• meridyparsons

  20 July 2012

  meridyparsons commented on this recipe

  This recipe is one of our absolute favourites. My two year old daughter loves it. We mix some of the goats cheese in with the vegetables, and then put scatter some on the top too so that it goes crispy and gooey with the breadcrumbs.

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• duttiep

  26 July 2012

  duttiep rated and commented on this recipe

  

  Although not vegetarians we absolutely loved this. Cooking time for my SMALL squash was fine. Packed full of flavour. Will be making this on a regular basis.

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• Soozee

  01 September 2012

  Soozee rated and commented on this recipe

  

  Great recipe and looks very impressive. I had to basically double the time in the oven to get my butternut squash tender though. Next time i'll use more goats cheese Skin becomes so tender you can eat it too!

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• sighoohbarn

  03 September 2012

  sighoohbarn rated this recipe

  

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• Aleksandra

  03 September 2012

  Aleksandra rated and commented on this recipe

  

  Amazing! It's one of those recipes that comes out delicious every single time! I have tested it with friends and family and it's a hit with vegetarians and meat eaters.

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• the Frenchie

  24 September 2012

  the Frenchie rated and commented on this recipe

  

  Amazing recipe full of flavours, perfect for this season!

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• Laura

  27 September 2012

  Laura rated and commented on this recipe

  

  Really nice, would make this again. Didn't cost much and very filling. I served it alongside a corn on the cob which was very nice. I liked the goats cheese, but I will try it again with feta next time as others have suggested. Also I think I will add more cheese to filling and forgo the breadcrumb and parmesan topping which was a bit of a faff for what it added to the dish.

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• gretikicksass

  02 November 2012

  gretikicksass rated and commented on this recipe

  

  This is one of my favourite Autumn recipes- it is so filling you only need a light salad with it. I also swap the Parmesan for a little strong cheddar.

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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

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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

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