Home

Butternut Squash with Beetroot and Goat's Cheese

Preparation time: 20 min, Cooking time: 35 min, Cals per serving: 327

ingredients

serves: 4
1 butternut squash, peeled, deseeded and cut into wedges
4 tbsp olive oil
2 raw beetroot, peeled and cut into thin wedges
50 g (2 oz) rocket
2 tbsp balsamic vinegar
150 g (5 oz) firm goat's cheese, sliced

method

1. Preheat the oven to 220°C/200°C fan oven/Gas Mark 7. Put the squash in a roasting tin, drizzle with 2 tablespoons of the oil and season with salt and black pepper. Put the beetroot in another tin, toss in 1 tablespoon of the oil and season. Cook the vegetables for 25 to 35 minutes, or until slightly charred, swapping shelves halfway through the cooking.

2. Put the rocket in a bowl, add the remaining oil and balsamic vinegar and toss together well.

3. Grill the goat's cheese on a baking sheet for 1 minute or until the edges just begin to melt.

4. Arrange the vegetables on top of the rocket and top with the melted cheese to serve.

What did you think?

1 person has helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved