Roasted butternut squash with goat's cheese

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olive magazine

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Recipe by olive magazine

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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.

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

Latest comments and suggestions

Results 41-60

• Luckyz

  02 July 2009

  Luckyz rated and commented on this recipe

  

  Used Feta instead of Goat cheese and the whole family loved it, including the vegetable shy kids

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• Emma

  21 July 2009

  Emma rated and commented on this recipe

  

  I made this with feta in place of the goats cheese for tea tonight and will definitely be making it again! So tasty and filling yet so healthy.

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• Helen W

  22 July 2009

  Helen W rated and commented on this recipe

  

  My new favourite meal (for now), absolutely delicious!!

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• nispero

  28 July 2009

  nispero rated and commented on this recipe

  

  Lovely. Very, very yummy.

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• gingagirl

  31 July 2009

  gingagirl rated and commented on this recipe

  

  I had this last night, used feta instead of goats cheese and drizzled a little balsamic vinegar on top, and it was delicious! I will definately be making it again.

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• Al

  03 August 2009

  Al commented on this recipe

  I made this the other day and used a pack of Feta instead. It looked amazing and tasted fab, even the two heavy meat eaters amongst us loved it and said it was very tasty (they had some fish along with theirs). I used an ice-cream scoop to get all the middle out of the squash and dug out a little more too to allow more room for the filling. Can highly recommend it.

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• Raffie

  13 August 2009

  Raffie rated and commented on this recipe

  

  This looked and tasted great. Had trouble finding vege goats cheese so used feta instead.

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• Luce

  18 August 2009

  Luce commented on this recipe

  Cooked the squash for ages so it got really soft and sweet - lovely with the goats cheese

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• thatpip

  31 August 2009

  thatpip rated and commented on this recipe

  

  Fantastic, my veggie friend loved it!

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• angmunchkin

  02 September 2009

  angmunchkin commented on this recipe

  Seriously SERIOUSLY good -- as Valentine Warner would say. The cherry tomatoes need roasting for longer than ten minutes; I'd actually be inclined to put them in with the rest of the veggies; the juices of them would bubble over into them too. Hey, I discovered how good a melon baller is for scraping out squash (so you can mix with the rest of the filling). A complete explosion of flavours. Definitely fab for vegetarians and will make again for myself.

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• angmunchkin

  02 September 2009

  angmunchkin commented on this recipe

  It is true however (per tomphillips' comment) that parmesan is not vegetarian. However, Vegetarian parmesan in available from Sainsbury's: "Twineham Grange" -- "Italian-style hard cheese suitable for vegetarians". It's lovely and I can also recommend Tesco's one: "Vegetalia". Farmshops are very good cheese stockists for veggies too.

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• cookingforgirls

  08 September 2009

  cookingforgirls rated and commented on this recipe

  

  This is the best vegetarian recipe I've made from the Good Food Website. Just fabulous. I used feta instead of goat's cheese, and added some mushrooms to the roast veg mix. The mixture of flavours and textures is fantastic. It looks really good as well. I ate mine warm as opposed to hot because I had to go out. Still tasted great.

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• victoriasponge38

  10 September 2009

  victoriasponge38 rated this recipe

  

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• becca

  28 September 2009

  becca rated and commented on this recipe

  

  delicious! used feat instead of goats cheese. also added some black olives and didnt bother with the bread crumb topping but still loved it

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• Al

  09 October 2009

  Al rated and commented on this recipe

  

  This was nice. Cooked the squash for much longer than stated but still found it too firm when finished, will give it longer next time. Had no parmesan or parsley, used cheddar and breadcrumb mix. Nice with salad.

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• Rhiannon

  12 October 2009

  Rhiannon rated and commented on this recipe

  

  AMAZING! Easy and looked fantsatic! I also was able to cater to everyone's personal tastes at the dinner party... for example, I have one friend who is a real spice lover, so I added extra chilli, I also have a vegan, so no cheese for her, my boyfriend is anti-vegetarian food, so added some poached chicken & cooked bacon pieces in with his roasted veggies!! Everyone was impressed! It was easy to make and it's easy to alter as per your wants!! I also exchanged goats chees for feta, it was lovely!!

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• kjmillie

  16 October 2009

  kjmillie rated and commented on this recipe

  

  Used no parmesan and only feta - very tasty and very impressive presentation! I didn't believe that the veggies etc would all fit in the squash but they really did.

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• crothers

  23 October 2009

  crothers rated and commented on this recipe

  

  This was really easy to make. Followed the advice of others who said to cook the squash for a bit longer, so I added 30 minutes onto the cooking time, perfect. I put grated cheese on the top of mine for the last 5 minutes. This is a very filling dish, perfect for using up veggies. Very, very tasty. Will definately be making this again.

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• hannah

  31 October 2009

  hannah rated and commented on this recipe

  

  This was absolutely delicious and really easy to make! I will definitley be making this again. I agree with the other comments, you need to cook it for about 50mins to make sure it is soft all the way through. Next time I will also scoop out the squash and mix it with the other vege then put it back in the skin so it's not just sitting on top.

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• Anna-Lou

  31 October 2009

  Anna-Lou rated and commented on this recipe

  

  Am not a particularly confident cook - but was so pleased with this dish! It was simple to make and absolutely delicious.

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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

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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