Roasted butternut squash with goat's cheese

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• dentalhand

  01 April 2010

  dentalhand commented on this recipe

  Me and My Husband love this! easy to do and looks very impressive! very filling!

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• Mandy Beardsley

  21 April 2010

  Mandy Beardsley commented on this recipe

  Very easy and was very, very tasty.

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• helenlerelere

  23 April 2010

  helenlerelere rated and commented on this recipe

  

  looks great once all done and tastes delicious

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• NineLittleBees

  02 May 2010

  NineLittleBees rated and commented on this recipe

  

  Absolutely delilcious! I made this with mushrooms, tomatoes and onions along with feta cheese and the outcome was simply stunning! Will be trying it again as in the recipe; hopefully it will be even better!

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• ZeTallGerman

  05 May 2010

  ZeTallGerman rated and commented on this recipe

  

  I made this for a dinner party last week and can honestly say it�s one of THE BEST show-stopping main courses EVER! Compliments and empty plates all around. It�s also dead-easy to alter for different tastes. For example, for the meat-loving men in our party I fried off some minced meat with a bit of balsamic and added it to their squash. Both men also didn�t like Feta (I agree with all other posts: Goat�s cheese would make the whole thing too sweet) so I topped theirs with the parmesan and breadcrumb mix.

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• ZeTallGerman

  05 May 2010

  ZeTallGerman commented on this recipe

  It was also easy to prepare most of the dish in advance: roasted the squash for about 1 hour and set aside. I also (like some suggested) cooked the veggies in a pan until they were almost tender and kept them in the fridge until evening. So once we'd had our starter I simply pre-heated the oven to 200C, filled the squash and reheated them for about 20min. The cheese was melted and the squash were nicely heated through. Served them with some linguine tossed in a bit of olive oil & fresh thyme sprigs - a masterpiece!

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• tim.strawson

  15 May 2010

  tim.strawson rated and commented on this recipe

  

  delicious!

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• Viviennes_moon

  15 May 2010

  Viviennes_moon commented on this recipe

  I was suprised at just HOW enjoyable this dish was, and also at how filling it was. I had a very simple side portion of romane lettuce and a portion of garlic mayonaise on the side and it worked a treat. The only drawback is cutting butternut squash - which can be a bit nightmareish, although that's the nature of the vegetable. I also cooked the squash for slightly longer than suggested. A beautiful dinner.

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• paula

  24 May 2010

  paula rated and commented on this recipe

  

  Tom cooked this and it was lovely. A great mix of flavours.

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• Sabina

  10 June 2010

  Sabina rated this recipe

  

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• Netz

  11 June 2010

  Netz rated and commented on this recipe

  

  These were great, easy to make, yummy and felt very healthy. Was very full when we finished eating! Would also be good for cooking for friends. Def do these again.

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• Alex

  13 June 2010

  Alex rated this recipe

  

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• lynnefoster

  06 July 2010

  lynnefoster rated and commented on this recipe

  

  Really tasty meal and incredibly low fat. Tooke longer to cook than it said but is worth it. I added in a few cloves of garlic to the veg when it was roasting.

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• vague girl

  14 July 2010

  vague girl rated and commented on this recipe

  

  This was so delicious, will definitely be making this again and impressive for when you have people over

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• schizopear

  18 July 2010

  schizopear rated and commented on this recipe

  

  made this for a second time on request from the meat-loving, butternut squash-hating boyfriend! like some others, i substituted goat's cheese with feta. i deliberated over the pine nuts for a while as they are incredibly expensive (nearly £3 for a little packet!). much as i love them, i don't think i'd bother with them next time as i think this dish would be just as delicious without, and a lot cheaper!

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• Geri

  31 July 2010

  Geri rated and commented on this recipe

  

  it tastes as good as it looks! loved it!

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• Chef Cam

  05 August 2010

  Chef Cam rated and commented on this recipe

  

  This looked great but was rather tasteless despite adding lots of herbs and seasonings. The squash needed at least 45 mins to get really soft and lots of salt. I pan fried my veg and added some balsamic vinegar and this was the best bit, with the melted goats cheese on top. I didn't much care for the squash flesh, which was rather bland. It did taste super healthy though and was very filling so would try again on a diet, but try to up the seasonings even more.

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• woo

  11 August 2010

  woo rated and commented on this recipe

  

  I have cooked this normally as a side dish and therefore just use one squash and halve the remaining ingredients. It is delicious and adds real colour to a dish. I would agree that you need to make sure the squash are well cooked to ensure tenderness so be generous with your timings. Yum!

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• pinkystan

  12 August 2010

  pinkystan rated and commented on this recipe

  

  I gave the butternut sqash a good 15 minutes longer than the recipe stated and it was perfect. Also added mushrooms when I put the cherry tomatoes in the roasting dish - so tasty! Easy to prepare, and went down a storm with my veggie friend : )

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• katmonki

  13 August 2010

  katmonki rated and commented on this recipe

  

  that was delicious. I couldn't find pine nuts so substituted with cashews which also worked well. definitely needed a longer cooking time for the squash. I'll be making this again soon

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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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