Roasted Butternut Squash with Goats Cheese

Name: Roasted Butternut Squash with Goats Cheese
Total time: 3300 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 small butternut squash; 1 clove garlic; 3 tbsp olive oil; 1 pinch dried chilli flakes; 1 tbsp chopped thyme; 1 courgette cut into 2cm pieces; 1 red pepper cut into 2cm chunks; 2 red onions cut into thin wedges; 200 g whole cherry tomatoes; 50 g pine nuts; 100 g crumbled goats cheese; 1 tbsp breadcrumbs; 1 tbsp chopped parsley; 1 tbsp parmesan cheese

Marie Anderson @cook_16007489

London

Roasted Butternut Squash with Goats Cheese

Marie Anderson @cook_16007489

Saved

Ingredients

45-55 mins

4 servings

2small butternut squash
1 clovegarlic
3 tbspolive oil
1 pinchdried chilli flakes
1 tbspchopped thyme
1courgette cut into 2cm pieces
1red pepper cut into 2cm chunks
2red onions cut into thin wedges
200 gwhole cherry tomatoes
50 gpine nuts
100 gcrumbled goats cheese
1 tbspbreadcrumbs
1 tbspchopped parsley
1 tbspparmesan cheese

Saved

Steps

45-55 mins

1

Heat oven 180c / gas 6
2

Cut squash in half scrape out seeds then cut criss cross patterns on each half
3

Mix together garlic, 2 tbsp olive oil, chilli, thyme and brush mixture over flesh. Bake for 35 - 45 mins until tender.
4

Filling - Put courgette, pepper, and onion in roasting tin and drizzle with 1 tbsp olive oil. Season and roast for 20-25 mins until tender and starting to brown at edges. Add cherry tomatoes and pine nuts and cook for another 10 mins.
5

Mix breadcrumbs, parsley and parmesan. Arrange roasted veg with goats cheese in squash halves scatter with breadcrumbs and bake for 10 minutes. Serve.