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.

  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 

Created out of a passion for hosting and the huge surge in people wanting to recreate Instagram ready looks at home, Sarah and Alexandra founded SET – Tables with Style, to give clients access to the world of tablescaping. Hiring out beautifully curated table settings throughout Kent and East Sussex for gatherings for 2-16 guests, each luxury package comes complete with everything you need to create the perfect table, from the plates to the atmospheric table lighting, candle holders, crisp linens and fabulous florals. Simply choose from five styles and SET delivers to your door along with setting instructions to recreate the look at home. For the ultimate experience you can opt for SET Up where Sarah and Alexandra lay the table for you and can arrange fresh floral arrangements to complement your chosen look. You then enjoy, rinse and return. Prices start at £30 per person. 

For more information visit set-table.co.uk or Instagram @set_hosting

A Piece of Cake: Banana Loaf

Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...

A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’

Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...

A Piece of Cake: Rhubarb Crumble and Custard Cake

To make the crumble:  Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake:  Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...