Roasted Butternut Squash with Goat’s Cheese

I wanted to try out this dish as some of my friends and family are vegetarian, and I have already cooked the one and only veggie dish I know for them! So I thought it was time to learn a new one.

Butternut Squash Goats Cheese

Serves 4


2 Small butternut squash

garlic clove, crushed

3 tbsp olive oil

a pinch dried chilli flakes

1 tsp thyme, chopped

courgette, cut into2cm chunks

red pepper, cut into 2cm chunks

2 small red onion, cut into thin wedges

200g cherry tomatoes

50g pine nuts

100g goat’s cheese, crumbled

1 tbsp breadcrumbs

1tbsp parsley, chopped

1 tbsp parmesan



  1. Heat the oven to 200c/fan 180c/gas6. 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.
  2. To make the filling, put the courgette, pepper and onion in the 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.
  3. Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat’s cheese in the squash halves, scatter with the breadcrumbs mix and bake for a further 10 minutes or until golden and bubbling.


Had a bit of a slow start with this one, struggled to cut the butternut squash in half! But I got there in the end (small hack saw would have been handy). The rest was all very simple to do. The butternut squash did take a little longer to cook, probably 50mins. It was smoking like mad at one point and did set the smoke alarm off, but after the smoky smell had gone it was starting to smell really nice. I didn’t bother with the bread crumbs, i just used some left over cous cous I had lurking in the fridge.

I’m not actually quite sure I like butternut that much, but the Husband thoroughly enjoyed it. It was gone in minutes! The roast veg and goat’s cheese topping was delicious. Next time I think I will do the top half the same but maybe the bottom sweet potato. But that’s just personal preference. Definitely an impressive veggie dish, better than the usual stuffed peppers vegetarians always seem to end up with!