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How To Make Butternut Squash With Goat's Cheese

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How To Make Butternut Squash With Goat's Cheese
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Butternut Squash with Goat's Cheese Recipe. A versatile dish which can be served alone as a vegetarian meal or as an accompaniment to a meat or fish dish. Enjoy our Butternut Squash with Goat's Cheese recipe. Enlarge Butternut Squash with Goat's Cheese Recipe. A versatile dish which can be served alone as a vegetarian meal or as an accompaniment to a meat or fish dish. Enjoy our Butternut Squash with Goat's Cheese recipe.
Serves:
4
Preparation Time:
20 minutes
Cooking Time:
1 hour
Total Time:
1 hour 20 minutes

Step 1: Preheat the oven

  • 1 butternut squash
  • 2 tbsp olive oil
  • salt and pepper
  • 2 tbsp thyme leaves
  • 1 tbsp sugar
  • 55 g goats cheese
  • 2 tbsp pine nuts
  • 1 tbsp balsamic vinegar and 1 tbsp olive oil, mixed
  • 1 tbsp fresh basil, chopped
  • 1 large sharp knife
  • 1 tablespoon
  • 1 roasting tray
  • 1 vegetable peeler
  • 1 frying pan
  • 1 chopping board

Step 2: Prepare the squash

Cut off the ends of the squash and peel the skin. Now cut in half and scoop out the seeds. Finally chop the squash into equal sized cubes about 1.5cm thick. Place the squash pieces on the roasting tray and drizzle them with a little olive oil.

Place the squash pieces on the roasting tray and drizzle them with a little olive oil. Season with salt and pepper, sprinkle over the sugar and thyme leaves and mix thoroughly.

Step 3: Roast in the oven

Place the tray of squash in the middle of the oven and roast for 20 minutes.

Step 4: Toast the pine nuts

Meanwhile, toast the pine nuts in a dry frying pan on a moderate heat until golden.

Regularly shake the pan to turn the nuts and avoid burning.

Step 5: Turn the squash

Open the oven and turn the squash, then return to the oven and roast for a further 10 to 20 minutes or until they are soft and golden.
Remove from the oven place on a serving plate.

Step 6: Serve

Crumble over the goats cheese and sprinkle on the pine nuts. Drizzle with the balsamic and oil dressing, garnish with the chopped basil and serve.
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Tips & Comments
  1. suzyblue

    I just ate this and it was SO SO SO GOOD! Other than using pecans instead of pine nuts (just what I had), I followed the recipe exactly. I really wouldn't change a thing. Seriously, it's amazing.

  2. Anonymous

    wow, heaven on a plate!

  3. Anonymous

    Can hardly stop to write comments as the recipe is making my mouth water and my BNS is in need of roasting!