Roasted Butternut Squash with Goat Cheese

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2 small butternut squash
2 garlic cloves, crushed
3 tablespoons olive oil, divided
a pinch dried chili flakes
1 teaspoon dried thyme

1/2 cup zucchini or courgette, cut into 1-inch chunks
1 red pepper, cut into 1-inch chunks
2 small red onions, cut into thin wedges

1/2 cup cherry tomatoes
2 tablespoons pine nuts

1/4 cup crumbly goat cheese

1 tablespoon breadcrumbs
1 tablespoon parsley, chopped
1 tablespoon Parmesan cheese

Serves 4
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Preheat oven to 200C/400F.

Cut the squash in half lengthwise and scoop out the seeds. Then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tablespoons olive oil, chilli and thyme and brush this mixture over the flesh. Place on a baking tin and bake for about 30-40 minutes until the flesh is tender.

To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tablespoon 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.

Mix the breadcrumbs, parsley and Parmesan. Spoon the roasted vegetables and goat cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling. Take out of the oven and serve immediately.
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