Squash it!

Savoury recipe number two - and this time with pictures! This is a family favourite of ours and so I thought I'd share it with you. 

Picture a roasted squash. Soft and sweet, filled with shiny red peppers, green courgettes, melt-in-the-mouth onion, crunchy pine nuts and topped with lots of gooey, melted goats cheese.

Salivating yet?

It's so easy you'll think you've done something wrong - take a look. 

Roast the squash.

Sauté the vegetables.

Time for the cheese; don't eat it all!


…and after!

I first found the recipe in one of the Sainsbury's Magazine supplements, and have fiddled around a little until it was to my taste. We've also tried this using feta cheese, which is saltier and doesn't melt as much. It's a brilliant vegetarian meal and it's very filling so you can serve it on its own or with a light salad. 

Roasted Butternut Squash with Goats' Cheese (serves 4)
2 butternut squash, halved and deseeded
1 courgette, diced
2 peppers - red, yellow or green - diced
2 small cloves of garlic, crushed
A little olive oil
1 large onion, chopped
100g pine nuts
Small round of goats' cheese, sliced 

1. Heat the oven to 200°/400°F. Place the squash halves in a baking tray and drizzle with the oil. Roast for 30 minutes to an hour, until tender.

2. Heat a little oil in a pan and add the garlic and onion. Once soft and translucent, add the courgette and peppers and continue to cook until softened. Add the pine nuts and three-quarters of the goats' cheese, then take off the heat.

3. Once the squash is cooked, fill it with the vegetable mixture and top with remaining goats' cheese. Cook in the oven for about 15 minutes, until the cheese is golden and melted. 

Adapted from Sainsbury's Magazine