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Roasted Butternut Squash and Goat Cheese

Roasted Butternut Squash and Goat Cheese

  • Yield: 4 servings
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  • 2 Butternut squash
  • 1 clove Garlic, crushed
  • 3 tbsp Olive oil
  • Crushed red pepper flakes, to taste
  • 1 tsp Fresh thyme, chopped
  • 1 Zucchini, cut into chunks
  • 4 oz Cremini mushrooms, sliced
  • 1 Red or Orange pepper 1, cut into chunks
  • 2 Red onions 2 small, sliced
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 lb Cherry tomatoes
  • 4 tbsp Pine nuts
  • 3 1/2 oz Goat cheese, crumbled
  • 1 tbsp Breadcrumbs
  • 1 tbsp Fresh parsley, chopped
  • 1 tbsp Parmesan, grated
  • handful Basil leaves, chopped


  1. Preheat the oven to 400F.
  2. Cut the squash in half lengthwise, scoop out the seeds and cut slashes into the cut sides. Place them into a baking sheet, cut side up.
  3. In a bowl, combine the garlic, 2 tbsp olive oil, red pepper flakes and thyme and then brush mixture over the squash.
  4. Bake until the squash is fork tender, about 30-40 minutes.
  5. Place the zucchini, red pepper, mushroom and onion in a baking dish. Drizzle with 1 tbsp olive oil and season with salt and pepper to taste. Bake for 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for an additional 10 minutes.
  6. In a bowl, combine the breadcrumbs, parsley and parmesan.
  7. Fill the squash halves with the vegetables and goat cheese and top with breadcrumb mixture and basil. Bake for another 10 minutes, until golden and bubbly.


Recipe adapted from