{Amazing} Roasted Butternut Squash with Red Bell Peppers, Zucchini, Mushrooms, & Goat Cheese

Squash Success!

You’re gonna have to take my word for it- this is one of the better meals I’ve made in a while!  DELICIOUS!  I do love butternut squash IN things, but I was hesitant to make it the star of this dish.  Plus, Josh walked in after a hearty workout and asked, “So, there’s like…NO meat?  At all?”  Wow, our fears were totally unwarranted.  We ended up eating them kind of like baked potatoes- scoop it out bite by bite, mixing in the flavors of each vegetable.

The original recipe called for pine nuts…maybe the world really has changed in the time we have been in Scotland, but oh my word!  the cost of pine nuts!!  So, I left them out and at the last minute threw in some button mushrooms that were just looking cute in my veg drawer.  Fabulous choice!

{Note: I was also not loving the Goat cheese when I sampled it out of the package.  Once baked, though, it was divine!  Seriously, I licked my plate.  Not really, but almost.}

Ingredients {note: add mushrooms!}

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Halve squash & scoop out membranes and seeds {tip: heat the squash in the micro for 60 sec for easier halving!

Roast in oven for 40-ish min. {200/400}

Meanwhile, chop veg {again, I added button mushrooms!}

Saute in olive oil {I added some mediterranean spices}

Add HALF the Goat cheese to the mixture and then spoon into/onto squash half and top with Goat cheese. Top with rest of Goat cheese.

Roasted Butternut Squash & Goat Cheese

• 1 squash for every 2 people, halved and seeded
• 2T olive oil
• 2 courgettes/zucchini chopped small
• 2 red bell peppers, deseeded and chopped
• 1 handful of mushrooms, also chopped small
• 1 onion, finely chopped
• 100 g/3oz pine nuts {I omitted}
• Crumbled goat cheese

* I foolishly ended up halving this to feed Josh and me, and I had to share almost half of mine with my daughter, who also loved it!  Next time, I’ll be doing the full recipe.

Preheat the oven to 200C/400F.  Place the squash halves on a baking sheet and sprinkle with salt and pepper, then drizzle with half the oil.  Roast for 30 min {I found that it was closer to 40 min for me and I covered them with foil after the 30-min mark to avoid burning}.  Meanwhile, back on the ranch, cook the courgette/zucchini, peppers, mushrooms, and onion in the rest of the oil.  Remove from the heat and stir in half of the goat cheese.  Top the squash with the veg mixture and remaining cheese.  Put back in the oven for another 15 minutes.  Serve!

Check out more great dishes at Meatless Monday!

Related posts:

1. How to Make Butternut Squash Risotto
2. 5-Cheese Stuffed Shells
3. Chuck E Cheese
4. First Squash and Sitting…
5. Menu Plan Monday: Low-Fat Broccoli Cheese Soup