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Roasted Squash with Tomato and Goat Cheese Crumb

5 INGREDIENTS • 11 STEPS • 50MINS

Roasted Squash with Tomato and Goat Cheese Crumb

Recipe
4.2
5 ratings
Editor's Choice
Editor's Choice
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.
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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.
author_avatar
Easy Cheesy Vegetarian
Hi, I'm Becca, a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.
https://www.easycheesyvegetarian.com/
50MINS
Total Time
$1.47
Cost Per Serving
Ingredients
Servings
4
us / metric
Butternut Squash
1
Butternut Squash
Bread
1 slice
Bread
Garlic
2 cloves
Garlic
Canned Tomato Purée
2 tsp
Canned Tomato Purée
Aged Goat Cheese
1/3 cup
Aged Goat Cheese
Nutrition Per Serving
VIEW ALL
Calories
226
Fat
7.3 g
Protein
9.4 g
Carbs
34.3 g
Love This Recipe?
Add to plan
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Roasted Squash with Tomato and Goat Cheese Crumb
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author_avatar
Easy Cheesy Vegetarian
Hi, I'm Becca, a cheese-obsessed vegetarian and writer of Amuse Your Bouche, a light-hearted food blog focusing on simple vegetarian recipes.
https://www.easycheesyvegetarian.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 190 degrees C (375 degrees F).
step 2
Peel the lower half of the Butternut Squash (1) and remove the seeds. Save the top half of the squash for another use.
step 2 Peel the lower half of the Butternut Squash (1) and remove the seeds. Save the top half of the squash for another use.
step 3
Cut into narrow wedges.
step 3 Cut into narrow wedges.
step 4
Place the wedges on slightly oiled baking sheet.
step 4 Place the wedges on slightly oiled baking sheet.
step 5
Place the Bread (1 slice) and Garlic (2 cloves) in a food processor, and pulse into fine crumbs.
step 5 Place the Bread (1 slice) and Garlic (2 cloves) in a food processor, and pulse into fine crumbs.
step 6
Add the Canned Tomato Purée (2 tsp), and pulse briefly to combine. Transfer the mixture to a bowl.
step 6 Add the Canned Tomato Purée (2 tsp), and pulse briefly to combine. Transfer the mixture to a bowl.
step 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.
step 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.
step 8
Add this to the breadcrumb mixture, and mix well.
step 8 Add this to the breadcrumb mixture, and mix well.
step 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.
step 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.
step 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.
step 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.
step 11
Serve warm, and garnish with a dollop of sour cream, if desired.
step 11 Serve warm, and garnish with a dollop of sour cream, if desired.
Tags
Appetizers
American
Comfort Food
Lunch
Shellfish-Free
Dinner
Fall
Vegetarian
Side Dish
Vegetables
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