Recipe: Yummy Roasted Butternut Squash with Goats Cheese

Roasted Butternut Squash with Goats Cheese. And this butternut squash purée fits right in. Combined with sage and goat cheese, it has a sweet, earthy flavor and a silky-smooth texture. Put the squash in to roast while you're making a salad and baking some chicken.

This yummy kale salad is nutrient-packed and vegetarian and one of the best high protein vegetarian meals out there! Get ready for the fall kale. This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions Transfer squash to a platter and drizzle with herb oil. You can cook Roasted Butternut Squash with Goats Cheese using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Butternut Squash with Goats Cheese

1. It's 2 of small butternut squash.
2. It's 1 clove of garlic.
3. It's 3 tbsp of olive oil.
4. It's 1 pinch of dried chilli flakes.
5. You need 1 tbsp of chopped thyme.
6. Prepare 1 of courgette cut into 2cm pieces.
7. You need 1 of red pepper cut into 2cm chunks.
8. It's 2 of red onions cut into thin wedges.
9. It's 200 g of whole cherry tomatoes.
10. Prepare 50 g of pine nuts.
11. You need 100 g of crumbled goats cheese.
12. Prepare 1 tbsp of breadcrumbs.
13. You need 1 tbsp of chopped parsley.
14. Prepare 1 tbsp of parmesan cheese.

Nothing says "Autumn food" like butternut squash. and this recipe has plenty of it! Hope you enjoy it -it's delicious. Butternut squash is a delicious vegetable to stuff with tomatoes, peppers, breadcrumbs and then top with cheese. This roasted butternut squash salad is a combination of roasted butternut squash, romaine lettuce, goat cheese, walnuts and sprouts.

Roasted Butternut Squash with Goats Cheese instructions

1. Heat oven 180c / gas 6.
2. Cut squash in half scrape out seeds then cut criss cross patterns on each half.
3. Mix together garlic, 2 tbsp olive oil, chilli, thyme and brush mixture over flesh. Bake for 35 - 45 mins until tender..
4. Filling - Put courgette, pepper, and onion in roasting tin and drizzle with 1 tbsp olive oil. Season and roast for 20-25 mins until tender and starting to brown at edges. Add cherry tomatoes and pine nuts and cook for another 10 mins..
5. Mix breadcrumbs, parsley and parmesan. Arrange roasted veg with goats cheese in squash halves scatter with breadcrumbs and bake for 10 minutes. Serve..

The inspiration for this roasted butternut squash salad came from a trip to Bali several years ago. I ordered a very similar salad in a cafe in Ubud and was struck by. We seem to have butternut squash in the grocery store year-round, but obviously it's more of a cold-weather food. Yeah, it's probably a bit early to post this, but that's ok. In the food blogging world we start thinking about Thanksgiving and Christmas recipes in the middle of August.