Another easy weeknight meal. I used to not be a big fan of butternut squash, but it goes perfectly with the goats cheese, and even if you hate courgette you can’t really tell what it is in this recipe. Served with couscous this felt like a very wholesome meal and I would definitely make it again.
Ingredients (serves 2)
For the butternut squash bake:
1 butternut squash
1 onion (you could use white or red really)
1 red pepper
75g crumbly goats’ cheese
a small handful of pine nuts (about 50g)
For the couscous:
Generous 2 teaspoons green pesto
1. Preheat oven to 200C. Cut the squash in half lengthways and scoop out its innards. Drizzle with olive oil and bake for 30 minutes, or until soft
2. Meanwhile, chop the pepper, finely chop the onion and finely grate the courgette, squeezing out any excess water. Mix together and fry on a low heat until soft
3. Add half of the pine nuts and the goats’ cheese to the vegetables and stir until melted in
4. When the squash halves are ready, fill them with the vegetable mix. Sprinkle over the remaining goats cheese and pine nuts, then return to the oven for a further 10-15 minutes, until it’s all nicely browned on top
5. Make the couscous according to the packet’s instructions (pour on water, leave for a bit). When it’s ready, add the green pesto and stir well (but not too roughly, you don’t want to squash your nice fluffy couscous)
This was really yummy. I forgot to buy a red pepper but it was still scrum. It felt like quite an efficient recipe as you can get all the different elements of it going at the same time. I also like recipes that keep you in the kitchen (but not for too long!) as I use the spare 5 minutes I have here and there to get things tidied up, so again minimal washing up after dinner, and a clean kitchen to boot. I declare this recipe a weeknight winner!