Roasted butternut squash with goat's cheese

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Results 21-40

• lal

  07 October 2008

  lal rated and commented on this recipe

  

  Yum yum. Just had this for supper. Goats cheese was slightly sweet, will try blue cheese next time. Definitely one to make again.

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• lal

  07 October 2008

  lal commented on this recipe

  Yum yum. Just had this for supper. Goats cheese a bit sweet. will try some blue cheese next time. One to make again.

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• zoe

  29 October 2008

  zoe commented on this recipe

  This is absolutely delicious I have made it without the cheese for a vegan and without breadcrumbs for gluten free person. (I have some strange friends) each version equally delicious x x x

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• emmawemma

  01 November 2008

  emmawemma rated and commented on this recipe

  

  Very nice and colourful dish. Had it with couscous which went well.

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• Alice

  09 November 2008

  Alice rated and commented on this recipe

  

  Wonderful. I can't wait to have this again! I used a small butternut squash and 45 mins cooking time was fine. Overall the dish was quite sweet so I'd use a bit more goats cheese next time.

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• Miss G

  16 November 2008

  Miss G rated and commented on this recipe

  

  Really nice dish, I did my own take on it and didn't follow the recipe word for word. I used feta as I find goats cheese a bit too strong, sundried tomatoes instead of cherry tomatoes and didn't bother with the breadcrumbs, Parmesan and pine nuts (although I may do next time). It turned out really well and I will be cooking this again. I like to get an idea of a recipe and then change to my taste. Big thumbs up and great for a veggie night. I served this with some pasta tossed in olive oil and fresh oregano.

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• yumyum

  22 January 2009

  yumyum commented on this recipe

  absolutely lovely - used feta and also used spinach. took the other half to work and even when it got a bit bashed around it was yum. very smug compared to everyone else with their boring sarnies

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• CharLit

  25 January 2009

  CharLit rated and commented on this recipe

  

  Delicious! There was only a small cavity for the filling in my squash after I'd removed the seeds, so I cut out some of the flesh along the full length of the squash prior to roasting it to make space. I chopped the removed squash into chunks to roast with the rest of the filling. I forgot to put the garlic on the squash, so in stead I mixed in rather more than the recipe called for (love garlic!) with the filling before roasting. 40 minutes roasted the squash to perfection - but I guess the removal of some of the flesh probably contributed to that.

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• Elaine

  28 January 2009

  Elaine rated and commented on this recipe

  

  Very good flavours and looks impressive. Found the squash needed longer cooking time, about 1 hour, and there was far too much filling, but served the remainder on the side.

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• Littlemoose

  04 February 2009

  Littlemoose rated and commented on this recipe

  

  Looked really impressive, my guests actually laughed at the grandiosity when I brought it out! Definitely add more cheese though, it was slightly lacking in flavour. Perhaps use feta and add more parmesan.

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• Sabrina

  19 March 2009

  Sabrina rated this recipe

  

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• likethisfood

  26 March 2009

  likethisfood commented on this recipe

  i'm not a fan of butternut squash - does anyone have a suggestion as to a replacement?

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• tomphillips

  29 March 2009

  tomphillips commented on this recipe

  Parmesan is NOT vegetarian. It contains rennet which is obtained from the stomachs of slaughtered calves. This is a common mistake on this web site which the BBC need to rectify.

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• Petit_Josephine

  02 April 2009

  Petit_Josephine rated and commented on this recipe

  

  Very easy to do and impressive looking! Definitely filling, you really don't need anything other than some salad with it. I took out the chilli flakes as I'm not too keen on spicy things and it still had loads of flavour.

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• max, newcastle

  09 April 2009

  max, newcastle rated and commented on this recipe

  

  Just loved this dish. I substituted the goats cheese for feta and added a few chopped black olives and a fresh chilli. For speed of cooking I peeled the squash first and then cut into chunks which also made it easier to serve. Delicious served with dressed green salad.

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• angmunchkin

  11 May 2009

  angmunchkin rated and commented on this recipe

  

  Yep, it's a winner. I used a Crown Prince squash. I scooped out the inside of it once roasted and cooled, and mixed it a little with the other roasted vegetables. I cooked just for one, and the squash was roasted in 30mins. Very delicious, and I like the idea of criss-crossing it before seasoning.

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• Beclam

  03 June 2009

  Beclam rated and commented on this recipe

  

  This recipe is definatly worth the 5 starts and was delicious

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• nitwit

  05 June 2009

  nitwit rated and commented on this recipe

  

  Absolutely fab! My boyfriend loved it despite hating lots of veg. Feta works just as well as goats cheese. Have made this recipe twice now, it is delicious and suprisingly filling, you won't have room for anything else after.

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• Noop

  06 June 2009

  Noop rated and commented on this recipe

  

  Sooooo nice! Started squash in the microwave before roasting. Lovely flavours and I've made it a few times since. Definitely recommend this.

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• lizbotrobot

  14 June 2009

  lizbotrobot commented on this recipe

  Really lovely dish, I found I needed to cook the butternut squash for a little longer than suggested, but that might just have been my oven. .

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

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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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