Roasted butternut squash and peppers with crumbled goats cheese Recipe

Roasted butternut squash and peppers with crumbled goats cheese Recipe

  • ½ butternut squash
  • 1 Romero pepper
  • 1 tbsp olive oil
  • 3 tbsp sesame seeds
  • 50g/2oz pine nuts
  • 2 tbsp soy sauce
  • 1 tbsp balsamic vinegar
  • ½ orange, juice only
  • small bunch coriander, roughly chopped
  • 75g/2¾ oz slice peppered goats' cheese
  1. Preheat the oven to 200C/350F/Gas 6.
  2. Peel and remove the seeds from the squash and chop into 4cm/1½in pieces. Slice the pepper in half lengthways, remove the seeds and roughly chop.
  3. Heat the oil in an ovenproof frying pan. Add the squash and pepper and fry over a high heat. Transfer to the oven to cook for ten minutes, or until the squash and peppers are golden-brown and crisp.
  4. Toast the sesame seeds and pine nuts in a small frying pan. Add the soy sauce, balsamic vinegar and orange juice. Pour the dressing over the roasted squash and pepper and spoon onto a large serving plate. Sprinkle with coriander and crumble over the goats' cheese to serve.
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