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
- 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
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.
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.