I’m a bit overexcited about the return of squash to our vegbags and to my dinner plate (welcome back, Autumn, I say) and even more excited to come across a recipe that combines squash and goat’s cheese, a combination that will be served in my personal heaven. Here’s a lovely version. I say that rosemary is pretty incredible in place of thyme – just go with your mood.
Ingredients
- 2 small 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
Method
- 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.