Roasted Butternut Squash, Goats Cheese & Rocket
Roasted Butternut Squash with Goats Cheese & Rocket
Seasonal Autumn butternut squash is given a gently spiced twist in this very easy recipe! A perfect lunch or dinner choice if you are looking for something with flavour and is easy to make.
1 Medium/large butternut squash
2 Tbsp Zing Foods Smoky Paprika Spiced Coconut Cooking Oil
1 Tbsp Thyme leaves
150g Rocket Leaves (2 large handfuls approx)
1-2 Tbsp Extra virgin olive oil to dress the rocket
100-150g Goats Cheese
4 Garlic Cloves
70g Pine nuts
Salt & Pepper
Heat the oven to 210c or 190c (Fan).
Slice the butternut squash in half lengthways with a strong, sharp knife. Once halved, scoop out the seeds and score into the flesh in a diamond criss-cross. By doing this, you let the spiced coconut oil gently melt and add flavour deep into the butternut squash.
Spread the coconut oil evenly over the flesh of the two sides and add a small dollop into the hollow where the seeds were, along with two crushed garlic cloves with skin on.
Sprinkle over the thyme leaves, then put the squash on a baking tray into the oven.
Whilst the squash roasts, get the other ingredients ready about 10 minutes before the end.
Heat the Pine Nuts in a frying pan for about 1 minute
Dress the rocket with oil and season with salt and pepper
Slice and roughly tear the goat's cheese into small pieces
When the squash is ready, remove it from the oven and leave it to cool a little. When cooled slightly, remove the garlic and squeeze the soft inside into the rocket and mix through. Add the goat's cheese and half the pine nuts. Assemble on the top of the scooped out hollow of the squash and finish with a sprinkling of pine nuts. Serve immediately.