Needless to say, after a week of turkey soup, turkey sandwiches, and turkey curry, I was ready for something totally different, and most importantly, vegetarian. This recipe did not disappoint. We used a butternut squash from our garden, but didn't have a second one, so used an acorn squash as the second squash. Both were delicious. I preferred the acorn squash, but Andrew preferred the butternut squash. I recommend trying both, and trust me, you won't have any leftovers!
From BBC GoodFood
Serves 2-4
2 small butternut squash (or 1 butternut and 1 acorn)
1 garlic clove, minced
3 Tablespoons olive oil
Pinch of dried chili flakes
1 tsp. thyme, chopped
1 zucchini, cut into 1/2 inch chunks
1 red pepper, cut into 1/2 inch chunks
2 small red onions, cut into thin wedges
handful of cherry tomatoes
1/4 Cup pine nuts
1/2 Cup goat's cheese, crumbled
1 Tablespoon bread crumbs
1 Tablespoon parsley - chopped
1 Tablespoon Parmesan cheese
1. Heat oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds. Then cut a criss-cross pattern over the cut-side of each one. Mix together the garlic, 2 tablespoons olive oil, chili flakes, and thyme and brush this mixture over the flesh. Bake for 40-50 minutes until the flesh is tender.
2. To make the filling, put the zucchini, pepper and onion in a roasting pan and drizzle with remaining tablespoon of olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook another 10 minutes.
3. Mix the breadcrumbs, parsley, and Parmesan. 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.
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