Prep time:
Cooking time: 1 hour
Total time:
Serves: 4
For the squash layer:
1 butternut squash – sliced into half moons, about 1-2cm thick (you can buy 350g ready sliced which saves on prep time)
coriander seeds (bashed)
chilli flakes (optional)
olive oil, sea salt and pepper
For the Mediterranean veg layer:
2 fat garlic cloves, crushed
olive oil
1 red onion, sliced into thin wedges
1 courgette (cut into 2cm pieces)
1 aubergine (cut into 2cm pieces)
1 pepper (cut into 2cm pieces)
200g cherry tomatoes, halved
For the topping:
100g soft creamy goats’ cheese, crumbled into chunks
2tbsp breadcrumbs
2tbsp grated Parmesan
2tbsp chopped parsley (I use frozen if I don’t have fresh in)
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. 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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