Recipe Butternut Squash Goats Cheese

Tip the squash into a roasting tin with the garlic and oil salt and pepper and mix well.

Recipe butternut squash goats cheese. When the squash is ready unwrap the garlic and carefully squeeze out the soft cloves. Arrange the roasted vegetables and goat s cheese in the squash halves scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling. Cut butternut squash into large wedges place on a baking sheet and add all other ingredients for the squash and place in pre heated oven 180c for 35 40 minutes once cooked remove from oven and leave to cool.

Next prep your pomegranate seeds see above for how to cut a pomegranate. Roast butternut squash for 35 40 minutes at 375 degrees fahrenheit until fork tender. Tender and sweet roasted butternut squash with tangy goat cheese aromatic thyme little heat and crunchy pumpkin seeds.

Step 3 arrange the roasted vegetables and crumble the goat s cheese in the squash halves scatter with the breadcrumb mix and bake for a further 10 minutes. Add the pasta and cook until tender but still firm to the bite stirring occasionally about 8 to 10. Stir in the rice and fry for 1 min.

After 20 mins roasting time boil the pasta following pack instructions. For the filling finely chop the leek onion and pepper. Step 2 meanwhile boil the gnocchi according to pack instructions.

Add the vegetable stock and cook for a further 10 12 mins until the rice is tender and the liquid has all been absorbed. Step 3 stir in chopped squash flesh sun dried tomatoes goat s cheese half the sage leaves and seasoning. Heat a pan with olive oil and.

While the squash mixture is cooling bring a large pot of salted water to a boil over high heat. Drain the pasta toss with the squash garlic sage and goat s cheese. Then while the squash bakes prepare your dressing by mixing together the lemon juice balsamic rosemary salt and pepper.