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Roasted squash and goats' cheese with breadcrumbs recipe

by Rebecca Smith on Thursday, 5 January 2012

This meat-free squash dish is perfect for a weekend lunch or light supper

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  • Serves 4

  • Prep time 20 mins

  • Cooking time 35 mins

  • Total time 55 mins

  • Skill level Easy

  • Calories 550 per serving

Ingredients

  • 2 medium butternut squash, peeled, deseeded and cut into chunks
  • 2 red onions, peeled and cut into quarters
  • 5tbsp olive oil
  • 50g (2oz) breadcrumbs
  • 2tbsp olive oil
  • 200g (7oz) unrinded goats' cheese, broken into large chunks
  • 50g (2oz) rocket
  • 4tbsp balsamic glaze

Preparation

  1. Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the squash and onions in 3tbsp of olive oil, place in a roasting tin, season and cook for around 30 to 35 minutes, until the squash is golden and crisp, and the onions are slightly blackened.

  2. Meanwhile, heat a frying pan and add the breadcrumbs and remaining olive oil with some seasoning. Toss over a medium heat until the breadcrumbs are golden and crisp, then set aside. When the vegetables are cooked, toss through with the goats' cheese and rocket, divide between bowls and top with the breadcrumbs and balsamic glaze.