Roasted butternut squash with goat's cheese

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• Nesli

  12 November 2012

  Nesli rated and commented on this recipe

  

  Easy, tasty veggie meal and very filling.

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• drydoni

  20 November 2012

  drydoni rated and commented on this recipe

  

  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

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• GinnyM

  21 November 2012

  GinnyM rated and commented on this recipe

  

  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!

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• paysdegex

  05 December 2012

  paysdegex rated and commented on this recipe

  

  Absolutely divine.

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• paysdegex

  05 December 2012

  paysdegex commented on this recipe

  Absolutely divine.

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• Cooking dad

  10 January 2013

  Cooking dad commented on this recipe

  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.

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• Lexy

  20 January 2013

  Lexy rated and commented on this recipe

  

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

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• Jenny

  23 January 2013

  Jenny commented on this recipe

  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.

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• FionaEds

  25 January 2013

  FionaEds rated and commented on this recipe

  

  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

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• Anne'sRecipe

  16 February 2013

  Anne'sRecipe rated and commented on this recipe

  

  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.

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• E-Bou

  21 February 2013

  E-Bou rated and commented on this recipe

  

  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!

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• E-Bou

  21 February 2013

  E-Bou commented on this recipe

  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.

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• S123

  23 February 2013

  S123 rated and commented on this recipe

  

  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.

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• russellb21

  16 March 2013

  russellb21 commented on this recipe

  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!

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• Donna

  26 March 2013

  Donna rated and commented on this recipe

  

  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.

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• desertprincess

  01 April 2013

  desertprincess rated and commented on this recipe

  

  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!

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• Felicityhm

  03 April 2013

  Felicityhm rated and commented on this recipe

  

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

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• nat franklin :-)

  23 April 2013

  nat franklin :-) rated and commented on this recipe

  

  Absolutely delicious, think when i make again, a bit more chilli tho :-) xx

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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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