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Roasted Butternut Squash and Peppers with Crumbled Goats' Cheese

Roasted butternut squash and peppers tossed in a citrus soy dressing and topped with toasted nuts and peppered goats' cheese.

VegetarianHealthyButternut SquashGoats CheeseRoasted

Estimated Nutrition

Per Serving Total
Calories 885.4 kcals 885.4 kcals
Carbohydrates 44.1 grams 44.1 grams
Fat 65.8 grams 65.8 grams
Protein 34.2 grams 34.2 grams
Cook Time
15 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
30
ml
Soy Sauce
2 tbsp
15
ml
Balsamic Vinegar
1 tbsp
Dairy
75
g
Peppered Goats' Cheese
slice
Fruits
0.5
piece
Orange
juice only
NutsSeeds
3
tbsp
Sesame Seeds
50
g
Pine Nuts
1
bunch
Coriander
small bunch, roughly chopped
OilsFats
15
ml
Olive Oil
1 tbsp
Vegetables
0.5
piece
Butternut Squash
peeled, seeds removed, chopped into 4cm pieces
1
piece
Romero Pepper
seeds removed, roughly chopped

Steps

  • Preheat the oven to 200°C.
  • Peel, seed, and chop the squash into 4cm pieces, and chop the seeded peppers.
  • Fry the squash and peppers in hot oil in an ovenproof pan over high heat.
  • Transfer the pan to the oven and roast for ten minutes until golden-brown.
  • Toast sesame seeds and pine nuts in a separate small pan.
  • Stir in soy sauce, balsamic vinegar, and orange juice to create a dressing.
  • Pour the dressing over the vegetables and serve on a plate.
  • Top with chopped coriander and crumbled goats' cheese.