The goat’s cheese goes nice and melty, which helps the breadcrumbs to stick to the squash. You’re left with soft, sweet squash and a crispy, cheesy topping – plus lots of over spill left on the baking tray to spoon on top. Delish.
Total Time
50min
4.2
5 Ratings
Author: Easy Cheesy Vegetarian
Servings:
4
Ingredients
•
1
Butternut Squash
•
1
slice
Bread
•
2
cloves
Garlic
•
1/2
Tbsp
Canned Tomato Purée
•
1/3
cup
Aged Goat Cheese
Cooking Instructions
1.
Preheat the oven to 190 degrees C (375 degrees F).
2.
Peel the lower half of the
Butternut Squash (1)
and remove the seeds. Save the top half of the squash for another use.
3.
Cut into narrow wedges.
4.
Place the wedges on slightly oiled baking sheet.
5.
Place the
Bread (1 slice)
and
Garlic (2 cloves)
in a food processor, and pulse into fine crumbs.
6.
Add the
Canned Tomato Purée (1/2 Tbsp)
, and pulse briefly to combine. Transfer the mixture to a bowl.
7.
Add the
Aged Goat Cheese (1/3 cup)
to the food processor (no need to clean it beforehand) and pulse to form a coarse crumb.
8.
Add this to the breadcrumb mixture, and mix well.
9.
Spoon the crumb topping onto the squash wedges. It won't stick too well, but that will improve during cooking as the cheese melts.
10.
Roast for around 30 minutes, until the breadcrumbs are nice and crispy. Check after 20 minutes as oven temperatures vary greatly. If the topping is cooking faster than the squash, turn down the oven a little and continue cooking.
11.
Serve warm, and garnish with a dollop of sour cream, if desired.
Nutrition Per Serving
CALORIES
226
FAT
7.3 g
PROTEIN
9.4 g
CARBS
34.3 g
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