Roasted squash with goat's cheese and spiced onions

Serves 4
Per portion: 455kcal, 12g protein, 28g fat, 39g carbohydrate


2 butternut squash
1 clove of garlic
3 tbsp olive oil
1 tsp thyme leaves, chopped
1 courgette, chopped into small chunks
1 red pepper, chopped into small chunks
2 shallots, peeled and finely chopped
200g cherry tomatoes
50g hazelnuts, chopped
100g goat�s cheese
1 tbsp fresh white breadcrumbs
1 tbsp parsley, chopped
1 tbsp parmesan

For the spiced onions:
2 medium onions, peeled and finely sliced
50g butter
1 tsp cumin seeds
1 tsp crushed dried chilli flakes

Pre-heat the oven to 180°C/Gas Mark 5.

Cut each squash in half and scoop out the seeds, then cut criss-cross patterns over the flesh of each half.

Mix together the garlic, thyme and 2 tbsp of olive oil, and brush the mixture over the squash flesh. Bake for about 30-40 minutes until the flesh is tender.

Place the courgette, red pepper and shallots in a roasting tin and drizzle with 1 tbsp olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and cook for another 10 minutes.

Mix together the hazelnuts, breadcrumbs, parsley and parmesan. Divide the roasted vegetables and goat's cheese between the squash halves and place on top of each, scatter with the breadcrumb mix, and bake for a further 10 minutes or until golden and bubbling.

For the spiced onions: melt the butter in a shallow pan, add the sliced onions and cook until golden. Stir in the cumin seeds and crushed chilli, and continue cooking until the onions are deep gold in colour and spicily fragrant.

Serve with mashed potato and green beans or mange tout

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