Squash – Part 1

It’s a rare autumn day that a butternut squash is not found in my kitchen.  I haven’t tried growing them (yet) but I love them.  Their smooth skins and big bums always look so appealing and they keep so very well that, even on the weeks I have no plans of using squash, I tend to surreptitiously sneak one under the floppy greens in my trolley.  It’s never a mistake.  There’s so much one can do with a squash, I think.

Like this.  This idea came from last month’s Olive magazine.  As soon as I saw the picture I had to make it.  It didn’t disappoint.

Butternut Squash Roast

(serves 2)

1 butternut squash, cut in half length ways and seeded

Olive oil

1/2 tspn chopped rosemary

1 clove of garlic

1 small courgette

1 red pepper

Small red onion

Handful of cherry tomatoes

Goats cheese

Bread crumbs



  • Preheat oven to 180 oC.  Score the flesh of the butternut squash deeply and brush with the olive oil.  Rub in the chopped garlic, rosemary and seasoning.  Roast for at least an hour until the flesh is soft and yields to a fork.
  • Meanwhile, chop the courgette, onion and pepper into small cubes and toss with a little olive oil.  Roast in the same oven as the squash for 20/30 mins until soft and slightly brown round the edges.
  • When the squash is ready, remove from the oven.  Add the roasted vegetables and halved cherry tomatoes to the cavity of the squash and pile the remainder along the neck.  Sprinkle with goats cheese then parsley then the breadcrumbs.  Season and roast in the oven for another 10 – 15 minutes until the breadcrumbs are toasted and the goats cheese is all gooey.

20 thoughts on “Squash – Part 1

  1. Oooh, that is a GREAT idea. I love butternut squash, I love roasted vegetables and I love goats cheese so this looks like squash perfection to me. Can’t wait for Squash – part 2!

  2. This recipe looks delicious, AND I have all the ingredients in the house!! I shall try this one tomorrow. Tonight is leftover turkey chili.

  3. Hey there

    This looks delicious. I adore roasted squash, and butternut has such a depth of flavour. It’s a wonderful alternative to add roasted and pureed squash to mash!



  4. Oh, you know how I love me some squash, and this is a lovely way to prepare it, one I’ve never tried. Now I can’t wait to do so.

    How are you, by the way? The flu (in many incarnations) has hit over here, so teaching isn’t as fun right now as it can be. Way too many sick kiddies.

  5. Hi Wendy
    that looks great ~ i often have butternut squash in my fridge ~ which came in useful recently ~ i hadnt been shopping so had to use what i had ~ i made a squash and stilton pie ~ it works really well

    i roasted the peeled and diced squash in the oven along with some sliced onions, rosemary, thyme, pepper and salt

    meanwhile i made the pastry ~ enough to top 2 or 3 individual pies ~ about 4-5oz plain flour

    when the squash is almost soft i put it in the pie dish along with a bit of grated cheddar and some crumbled stilton, top it with the pastry and bake it for about 20 mins ~ delicious!

  6. Hmm. What would happen if you put the courgette, whole (or halved), inside of the butternut? Sorta like a “turducken” … with squash. Hmm. Of course, that’s only a “ducken.” Will give it some thought. 😉

  7. I’m the same as Johanna. We often have roasted butternut squash but I have never thought of piling roasted veg on the top. Your pictures show it so beautifully that I am going to serve it this way at the weekend. Thank goodness you saw Olive magazine!
    Wendy (Wales)

  8. Nora – Goats cheese and anything works for me. 🙂

    Gale – Enjoy!

    Nip it in the Bud – It will indeed. 🙂

    Joanna – It is a very pretty dinner.

    Kathryn – Don’t know why the use of “beaut” made me giggle, but it did. So very Aussie. 🙂

    Helen – You’re welcome!

    Mandy, Maninas & Jane – Thank you!!

    Roo – I don’t believe I’ve tried that before… Certainly shall now.

    Marie – Couldn’t agree more.

    Christina – Hello you. Before the October hols we had a HUGE amount of people off with the flu but it seems to have calmed down now. Thankfully. I’m a bit run down just now with so much to do. Doubt my immune system could cope with any sort of attack! Stay well. x

    Pat – Hooray!

    Pippa – That sounds just lovely. Note taken. 🙂

    Davimack – What on earth is a “turducken”? A duck stuffed turkey?

    Wendy – I don’t usually buy Olive either. It was a present. Think I may in the future now. 🙂

  9. Just wanted to update you on this recipe. I tried it and I loved it!!!!!!!! YUM!!!! Thanks again Wendy. Oh and we had your Tom Yum soup the other night again. It has become a fav here. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s