A really attractive autumn recipe with sweet butternut squash halves stuffed with roasted vegetables and goat’s cheese. As a finishing touch, breadcrumbs are scattered on top. The best part is getting these beauties out of the oven, golden and bubbling.
If you are looking for some Meatless Monday recipes, this vegetarian dish is a delicious and satisfying option to prepare. The combination of roast veggies with goat’s cheese is an absolute winner.
Tips when preparing roasted butternut squash with goat’s cheese
When it comes to the choice of veggies to roast, you can be creative and explore different veggie combinations to roast and stuff inside the butternut.
When adding the cheese, make sure you are generous as it adds so much flavour and indulgence to this dish.
After scooping out the seeds, cut criss-cross patterns over the butternut squash and bake it in the oven for 30 to 40 minutes. In the meantime, roast the veggies separately. When ready, arrange the veggies in the butternut halves, crumble the goat’s cheese over the veggies followed by the breadcrumbs and bake to perfection.
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