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Roasted Butternut Squash
Enjoy this hearty recipe fresh out of the oven
|
Serves |
4 |
|
Prep time |
20 minutes |
|
Cook time |
1 hour |
Butternut squash is a great vegetable for roasting as it easily absorbs flavours and seasoning. It’s immensely versatile and can be combined with numerous other ingredients. This recipe is stuffed with tomatoes, goats cheese and courgette adding some great textures and tastes.
Ingredients
| 2 | butternut squash, cut in half, seeds removed |
| 2 | red onions, sliced |
| 2 | garlic, crushed |
| 1 | courgette, chopped into small cubes |
| 1 | red pepper, chopped |
| 2 | garlic cloves, crushed |
| 200g | cherry tomatoes, cut in half |
| 100g | goat’s cheese, crumbled |
| 1 tsp | dried chili flakes |
| 1 tsp | thyme, chopped finely |
| 1 tsp | parsley, chopped finely |
| 1 tbsp | parmesan |
| 3 tbsp | olive oil |
Method
- Heat oven to 200°C/180°C fan/gas mark 6 and cut criss-cross patterns into the flesh of the Squash. Mix together the garlic, 2 tbsps olive oil, chilli and thyme, and brush across the squash’s flesh until evenly coated. Place the squash on a baking sheet and bake for 30-40 minutes until the flesh is soft.
- For the filling, place courgette, pepper and onion with the leftover seasoned oil for around 25 minutes. Add cherry tomatoes, and roast for a further ten minutes.
- Arrange the roasted vegetables and goat’s cheese in the hollows of the squash halves. Mix together parmesan and parsley, and scatter the breadcrumb mix on top, baking for a further 10 minutes until the cheese is golden and bubbling.
Chef’s tips
Add some mozzarella if you’d like the filling to be even cheesier.