It’s a rare autumn day that a butternut squash is not found in my kitchen. I haven’t tried growing them (yet) but I love them. Their smooth skins and big bums always look so appealing and they keep so very well that, even on the weeks I have no plans of using squash, I tend to surreptitiously sneak one under the floppy greens in my trolley. It’s never a mistake. There’s so much one can do with a squash, I think.
Like this. This idea came from last month’s Olive magazine. As soon as I saw the picture I had to make it. It didn’t disappoint.
Butternut Squash Roast
1 butternut squash, cut in half length ways and seeded
1/2 tspn chopped rosemary
1 clove of garlic
1 small courgette
1 red pepper
Small red onion
Handful of cherry tomatoes
- Preheat oven to 180 oC. Score the flesh of the butternut squash deeply and brush with the olive oil. Rub in the chopped garlic, rosemary and seasoning. Roast for at least an hour until the flesh is soft and yields to a fork.
- Meanwhile, chop the courgette, onion and pepper into small cubes and toss with a little olive oil. Roast in the same oven as the squash for 20/30 mins until soft and slightly brown round the edges.
- When the squash is ready, remove from the oven. Add the roasted vegetables and halved cherry tomatoes to the cavity of the squash and pile the remainder along the neck. Sprinkle with goats cheese then parsley then the breadcrumbs. Season and roast in the oven for another 10 – 15 minutes until the breadcrumbs are toasted and the goats cheese is all gooey.