This is a stunning vegetarian main course that can be made in advance and sat in the fridge ready to go in the oven. You can even roast the squash and veg a couple of days before your guests arrive, so it’s a great get-ahead dish. It’s very versatile – play around with whatever Mediterranean … Continue reading "Butternut squash with roasted Mediterranean vegetables & goats’ cheese"

This is a stunning vegetarian main course that can be made in advance and sat in the fridge ready to go in the oven. You can even roast the squash and veg a couple of days before your guests arrive, so it’s a great get-ahead dish. It’s very versatile – play around with whatever Mediterranean vegetables you choose, or substitute the goats’ cheese for blue cheese.

1. Preheat oven to 180˚C. Brush a baking tray with olive oil and lay out the squash moons. Brush the squash with oil, sprinkle over the coriander seeds and chilli flakes (if using), season with sea salt and pepper. Put in the oven to roast for 30 mins, until softened and starting to brown at the edges.
2. Put the red onion, courgette, aubergine and pepper in a roasting tin. Toss in a generous slug of olive oil, salt and pepper and mix. Place tray in oven with the squash for 15 mins, then add the tomatoes and garlic. Mix well and cook for a further 10-15 mins.
3. Mix the breadcrumbs, Parmesan and parsley in a bowl and add some salt and pepper.
4. When ready to assemble, place the cooked squash in a layer along the bottom of an ovenproof serving dish. Add the roasted veg on top. Arrange the goats’ cheese evenly across veg. Sprinkle over the breadcrumb mixture. This will now happily sit in the fridge until ready to cook.
5. Cook in a preheated oven at 180˚C for 20-30 mins, until the top in golden and the cheese is melting. Enjoy with a green salad.

Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life. Find more of her recipes on Instagram or Facebook @theneedy.greedy 

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