Roasted Squash with Goats Cheese & Spiced Onions
Butternuts are extremely nutritious: they’re rich in beta-carotene and vitamin C, as well as high in fibre and low in calories
Yield
4 servingsPrep
40 minCook
25 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
butternut squash
|
*
|
| 1 | clove |
garlic
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | each |
zucchini
chopped into small chunks |
*
|
| 1 | each |
green bell peppers
chopped into small chunks |
|
| 2 | each |
shallots
|
*
|
| 200 | grams |
cherry tomatoes
|
|
| 50 | grams |
hazelnuts (filberts)
|
|
| 100 | grams |
goat (chevre) cheese
|
|
| 1 | tablespoon |
bread crumbs
|
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | tablespoon |
Parmesan cheese
|
|
| 2 | each |
yellow onion
peeled and finely sliced |
*
|
| 50 | grams |
butter
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
chili pepper flakes
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
butternut squash
|
*
|
| 1 | clove |
garlic
|
|
| 45 | ml |
olive oil
|
|
| 5 | ml |
thyme
|
*
|
| 1 | each |
zucchini
chopped into small chunks |
*
|
| 1 | each |
green bell peppers
chopped into small chunks |
|
| 2 | each |
shallots
|
*
|
| 2E+2 | grams |
cherry tomatoes
|
|
| 5E+1 | grams |
hazelnuts (filberts)
|
|
| 1E+2 | grams |
goat (chevre) cheese
|
|
| 15 | ml |
bread crumbs
|
|
| 15 | ml |
parsley leaves
|
|
| 15 | ml |
Parmesan cheese
|
|
| 2 | each |
yellow onion
peeled and finely sliced |
*
|
| 5E+1 | grams |
butter
|
|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
chili pepper flakes
|
* |
Directions
Pre-heat the oven to 180°C/Gas Mark 5.
Cut each squash in half and scoop out the seeds, then cut criss-cross patterns over the flesh of each half.
Mix together the garlic, thyme and 2 tbsp of olive oil, and brush the mixture over the squash flesh. Bake for about 30 to 40 minutes until the flesh is tender.
Place the courgette, red pepper and shallots in a roasting tin and drizzle with 1 tablespoon olive oil. Season and roast for about 20 to 25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and cook for another 10 minutes.
Mix together the hazelnuts, breadcrumbs, parsley and parmesan. Divide the roasted vegetables and goat's cheese between the squash halves and place on top of each, scatter with the breadcrumb mix, and bake for a further 10 minutes or until golden and bubbling.
For the spiced onions: melt the butter in a shallow pan, add the sliced onions and cook until golden. Stir in the cumin seeds and crushed chilli, and continue cooking until the onions are deep gold in colour and spicily fragrant.
Serve with mashed potato and green beans or mange tout
