Roasted butternut squash with goat's cheese

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olive magazine

51 ratings

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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

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• Luce

  01 November 2009

  Luce rated and commented on this recipe

  

  Delicious, have made this a few times and has become a firm favourite. See my effort at: http://chezluce.wordpress.com/2009/10/29/a-fresh-start/

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• Laura

  01 November 2009

  Laura rated and commented on this recipe

  

  Absolutely delicious, bursting with flavour, made it twice in a week. Not fussy on courgettes, so replaced them with celery, and used halloumi when I didn't have goat's cheese. Make sure you're good and hungry, because this is a mega-meal!

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• The Harrow Belly

  08 November 2009

  The Harrow Belly commented on this recipe

  If you can't get small squash or you want a smaller serving, try using orange flesh sweet potatoes instead.

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• pocahontas

  11 November 2009

  pocahontas rated this recipe

  

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• t1mw

  12 November 2009

  t1mw rated this recipe

  

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• sneauxdrop

  15 November 2009

  sneauxdrop rated and commented on this recipe

  

  I cooked it longer than recommended and meant to sub feta for the goat's cheese but forgot to do so. Still, it turned out really well and was enjoyed by those who like butternut squash but didn't convert any those who don't (the younger generation in my family). My hopes weren't high on that score.

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• Kezia

  21 November 2009

  Kezia rated and commented on this recipe

  

  I made this with shallots, yellow pepper and cheddar cheese (no parmesan) and it was very nice. I used a large butternut squash and there didn't seem to be enough filling, although I used two courgettes and four large shallots.

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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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