Roasted Squash and Goats' Cheese with Breadcrumbs
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
Using butternut squash and red onion as a base, the veg is roasted in the oven until it’s golden and crispy – and tastes delicious! The breadcrumbs are cooked in a frying pan and the rest of the ingredients are scattered over the veg when it’s out of the oven, so it’s a really simple dish to make that will feed all the hungry mouths in the family.
This recipe serves four people, but you can always make it ahead to use for your lunches throughout the week too – you’ll be safe in the knowledge that you’re getting a super healthy meal too.
- 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.