Butternut Squash With Cherry Tomatoes and Goat's Cheese- - stock photo

This is an overhead view of a baked butternut squash stuffed with courgette, pine nuts, red pepper, red onions, cherry tomatoes, breadcrumbs, and goat’s cheese seasoned with fresh parsley, thyme, and parmesan. To speed up the cooking, cut the squash in half, scoop out the seeds, and make a crisscross pattern across the fleshy part. Mix garlic, olive oil, chilli, and thyme, and brush this over the cut squashes, and bake for 30-40 minutes at 180 C.Season the onion, courgette, pepper, and oil to make the filling and roast them for 20 minutes. Then, add the cherry tomatoes and pine nuts and cook for 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 10 minutes or until golden and bubbling.Scoop out and serve in a bowl.Delicious, filling, and vegetarian.