Roasted Butternut Squash

 Prep Time: 20 mins
Cook Time: 1 Hour
Ready in: 21

Derry Clarke joined us with this slow roasted butternut squash with haloumi cheese and sage and roasted pine nuts.

Ingredients

  • 2 butternut squash

  • 2 tablespoons sage (chopped)

  • 2 tablespoons honey

  • 2 tablespoons olive oil

  • 4 cloves garlic (peeled & sliced)

  •  

  • Goats cheese:

  • 200g haloumi cheese cut into squares

  • 100g toasted pine nuts

  • 1 tablespoon sage

  • 150g blanched broccoli

  • 1 tablespoon balsamic

  • 1 tablespoon olive oil

  • Sea salt & black pepper to taste

Method

  1. Cut squash lengthways

  2. Remove seeds & coat with all other ingredients

  3. Season with sea salt & freshly ground black pepper

  4. Place in the oven @160oC for 1 hour until tender

  5. Heat pan and toss the haloumi cheese in a little oil and add broccoli, pine nuts and toss, add olive oil and balsamic and place in pocket of butternut squash.

  6. Spoon over a tablespoon of greek yoghurt. 

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