Roasted Butternut Squash with Goat’s Cheese
2 small butternut squash
1 garlic clove crushed
3 tbsp olive oil
Pinch chilli flakes
1 tsp fresh thyme
1 courgette cut in to chunks
1 red pepper cut in to chunks
2 small red onions cut in to thin wedges
200g cherry tomatoes
50g pine nuts
100g Ribblesdale goat’s cheese crumbled
1 tbsp bread crumbs
1 tbsp chopped parsley
1 tbsp parmesan grated
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Heat oven to 200°C/fan 180C/gas 6
Cut the squash in half and scoop out seeds, then score crosses on each half of the flesh. Mix together the garlic, 2 tbl spoon olive oil, chilli flakes and thyme. Place the squash on a baking tray, brush the marinade over the flesh and cook for 35 to 40 minutes until the flesh is tender.
For the filling, place courgette, pepper and onion in a roasting tin, drizzle with 1 tbl spoon olive oil, season and bake for 20 to 25 minutes. Add the cherry tomatoes and pine nuts and bake for a further 10 minutes.
Mix the parsley, breadcrumbs and parmesan together. Arrange roasted the vegetables and crumbled goat’s cheese in the squash halves and scatter the breadcrumb mixture over the top.
Bake for a further 10 to 15 minutes until golden and bubbling.