Serves 4 | Prep Time: 20 minutes | Total Time: 2 hours
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, 2 tbsp olive oil, chilli and thyme and brush this mixture over the flesh. Bake for about 30-40 minutes until the flesh is tender.
To make the filling, put the courgette, pepper and onion 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 pine nuts and cook for another 10 minutes.
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.
2 small butternut squash
garlic clove , crushed
3 tbsp olive oil
a pinccherry tomatoesh dried chilli flakes
1 tsp thyme , chopped
courgette , cut into 2cm chunks
red pepper , cut into 2cm chunks
2 small red onions , cut into thin wedges
50g pine nuts
100g Gevrik goat's cheese , crumbled
1 tbsp breadcrumbs
1 tbsp parsley , chopped
1 tbsp parmesan