A fantastic vegetarian main packed with veg and smothered with melted goat’s cheese courtesy of BBC Good Food.
Butternut squash is high in vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium.
- 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
- 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.
- 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.
- 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.