Try this simple but super scrumptious recipe. It will make a hearty snack, or paired with a salad, a full-on main meal. What a fabulous combination, the tanginess of the cheese, the chewy focaccia and the soft, sweet , roasted squash, mmm. To give it a little more depth, we’ve added sun-dried tomatoes and sage.
It’s a versatile recipe: swap out the goat’s cheese for feta if you’re not a goat’s cheese fan. Likewise the squash for sweet potato. You could use chopped up olives instead of the sun-dried tomatoes. If you don’t have focaccia, use any other bread. You could even use the ingredients to make a sandwich filling. Make it your own!
Butternut squash is a healthy veggy.
- It is a good source of vitamins A, C, E and B, calcium, magnesium and zinc.
- A cup of cubed butternut squash provides more potassium than a banana!
- It is a good source of fibre.
Roasted Squash and Goat’s Cheese on Focaccia
A healthy, delicious and simple recipe. The sweet, soft, roasted squash contrasts beautifully with the chewy focaccia and the tangy goat's cheese. The sun-dried tomatoes and sage add further flavoursome layers. Suitable as a light lunch as is, or team up with a side salad to make it into a wholesome meal.
Ingredients
- 1 butternut squash I've made this recipe with sweet potatoes too and it works just as well.
- 4 cloves garlic
- quarter fresh chilli or 1 tsp dried chilli flakes
- 4 sprigs sage or if using dry, 2 tsp
- 1 tbsp olive oil
- 100 gr goat's cheese I use goat's cheese pearls these days: they're a little easier to throw over things. You can use normal, soft goat's cheese and just crumble it over the top. If you don't like goat's cheese, replace it with feta.
- 4 small focaccia or a couple of larger ones, cut in half
Instructions
- Preheat the oven to 200ºC/gas 6 (170ºC fan assisted)
- Wash the squash. Halve it along its length. Remove the seeds. Cut into chunky cubes, leaving the skin on. Throw the cubes into an oven tray.
- Add the crushed garlic, chilli flakes, sage, a tablespoon of olive oil and a pinch of salt and black pepper to the squash. Toss the cubes to mix well with the other ingredients. Pop them in the oven and roast for 35 minutes, or until nicely softened.
- Remove from the oven while you prepare the focaccia.
- Lay the chopped up sun-dried tomatoes over the focaccia.
- Plop a good handful of the squash mix over the sun-dried tomatoes. Roughly mash the mix with a fork or potato masher to roughly cover the focaccia pieces.
- Sprinkle the goat's cheese pearls – or crumbled cheese – over the top.
- Eat as is, or serve with a lovely green side salad.
Notes
