If you’re looking for a veggie dish to serve up next time you’ve got vegetarians over for dinner give this butternut squash recipe a go and you’ll be pleasantly surprised.
It also works great as a side dish at a barbecue or a buffet, or would make a great starter at your next dinner party.
Butternut squash is low in fat and is packed with plenty of vitamins, while tomatoes also offer plenty of vitamins and minerals too, so this recipe is great if you’re trying to up your five-a-day intake.
- 1 small butternut squash
- 75g (3oz) vegetarian goats' cheese, sliced from a small log
- 1 x 200g tin whole plum tomatoes
- 2 garlic cloves, crushed
- few sprigs fresh rosemary or thyme
- 1tbsp freshly grated vegetarian Parmesan
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Cut the squash in half just where the fat bulbous part goes thinner. Use the thinner bit to roast on the side. Scoop out the seeds of the fat part with a spoon – you may need a small, sharp knife to get you started – and discard. Put a few goats’ cheese slices in the cavity. Drain the tomatoes and add to the cavity with the garlic, herbs and some seasoning, and end with the rest of the goats’ cheese. Then sprinkle over the Parmesan.
Place on a large double sheet of foil and scrunch up the edges. Bake for 50 minutes or until the squash is tender and the cheese has browned and melted. Serve with all the usual Christmas trimmings or with some delicious roasted vegetables.