Roast Squash with Goat's Cheese
This quick and easy squash and goat's cheese recipe is a great vegetarian dish and it's perfect as a starter.
- 1 squash
- 75g goat's cheese
- 1 can whole plum tomatoes, about 200 grams
- 2 cloves of garlic, crushed
- 1 tablespoon parmesan
- rosemary or thyme sprigs
- Preheat the oven to 180 C, 160 cup fan, 350 F, gas 4. Cut the squash in half just where the fat bulbous part goes thinner. Use the thinner bit to roast on the side. Scoop out the seeds of the fat part with a spoon - you may need a small, sharp knife to get you started - and discard. Put a few goat's cheese slices in the cavity. Drain the tomatoes and add to the cavity with the garlic, herbs and some seasoning, and end with the rest of the goat's cheese. Then sprinkle over the Parmesan.
- Place on a large double sheet of foil and scrunch up the edges. Bake for 50 minutes or until the squash is tender and the cheese has browned and melted.