Stuffed Squash with Goats Cheese

Serves 4

Ingredients

  • 2 small butternut squash, halved lengthways and seeds removed
  • 1 clove garlic, crushed
  • 3 tbsp olive oil
  • Pinch dried chilli flakes
  • 1 tsp chopped thyme
  • 1 courgette, cut into chunks
  • 1 red pepper, cut into chunks
  • 2 small red onions, cut into wedges
  • Salt and pepper
  • 200g cherry tomatoes
  • 50 pine nuts
  • 100g goats’ cheese, crumbled
  • 1 tbsp breadcrumbs
  • 1 tbsp chopped parsley, plus extra to sprinkle
  • 1 tbsp grated Parmesan cheese

Instructions

  1. Preheat the oven to 180°C/350°F.
  2. Score criss-cross patterns onto the cut surfaces of the butternut squash halves. Mix together the garlic, 2 tbsp of the olive oil, the chilli and thyme and brush over the cut surfaces. Roast for 35-40 minutes until the flesh is tender.
  3. Meanwhile, make the filling. Place the courgette, pepper and onion in a roasting tin and drizzle with the remaining olive oil. Season and roast for 20-25 minutes until tender, turning the vegetables half way through. Add the tomatoes and pine nuts and cook for a further 10 minutes.
  4. Top the butternut squash halves with the roasted vegetables and sprinkle on the cheese. Mix together the breadcrumbs, parsley and Parmesan cheese and sprinkle over the vegetables. Bake for a further 10 minutes until golden around the edges. Sprinkle with parsley before serving.