Chilli roasted butternut squash with Goats Cheese

This comforting stuffed squash recipe is perfect for January, when many of us are looking to eat a little lighter without sacrificing flavour. Butternut squash is naturally rich in fibre, which helps keep you fuller for longer, and it’s packed with vitamin A to support immune health during the winter months.

Tomatoes, especially when roasted, are a great source of lycopene, an antioxidant linked to heart health, as well as vitamin C for a natural seasonal boost.

Roasting the vegetables brings out their natural sweetness, creating a wholesome, colourful dish that feels indulgent but is full of goodness. It’s a brilliant way to enjoy more vegetables, add warmth to your plate, and embrace healthy, feel-good cooking this January

Using our Sweet Chilli Dressing in this recipe adds a delicious chilli kick, perfect for a light and healthy mid-week meal.

Ingredients

2 butternut squash small

1 clove garlic crushed

4-5tbs Lincolnshire Drizzle Sweet Chilli Dressing

1 tsp thyme chopped

1 courgette cut into 2cm chunks

1 red pepper cut into 2cm chunks

2 small red onions cut into thin wedges

200g cherry tomatoes

50g pine nuts

100g goat's cheese crumbled

1 tbsp breadcrumbs

1 tbsp parsley chopped

1 tbsp parmesan

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 3 tbsp of sweet chilli dressing and thyme and drizzle this mixture over the flesh. Bake for about 30-40 minutes until the flesh is tender.

step 2

To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 2 tbsps Sweet Chilli Dressing Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.

step 3

Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling. Serve with more Sweet Chilli Dressing drizzled over for extra chilli kick.