Preheat the oven to 190 degrees C (375 degrees F).
Peel the lower half of the
Butternut Squash (1)
and remove the seeds. Save the top half of the squash for another use.
Cut into narrow wedges.
Place the wedges on slightly oiled baking sheet.
Bread (1 slice)
Garlic (2 cloves)
in a food processor, and pulse into fine crumbs.
Canned Tomato Purée (1/2 Tbsp)
, and pulse briefly to combine. Transfer the mixture to a bowl.
Aged Goat Cheese (1/3 cup)
to the food processor (no need to clean it beforehand) and pulse to form a coarse crumb.
Add this to the breadcrumb mixture, and mix well.
Spoon the crumb topping onto the squash wedges. It won't stick too well, but that will improve during cooking as the cheese melts.
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.
Serve warm, and garnish with a dollop of sour cream, if desired.