Butternut Squash and Goats Cheese Bake

I love veggie dishes that you can prep well beforehand and serve straight to the table. I also love Butternut Squash! 20 years ago or so, it was a rare sight on our tables and now we use it all the time - even in cakes! It is very good with the garlic but unfortunately my husband hates it, so I have to leave it out.…. hey ho.

This recipe only has four or five ingredients and ticks all my boxes.

1 medium Butternut Squash

1 medium shallot, finely chopped

[optional crushed garlic]

Olive Oil

Fresh ground pepper and sea salt

about 2-3 oz goats cheese to crumble

Fresh chopped parsley

I find it is best served in a flat square glass dish to show off the colours!

In a small fry pan place enough olive oil for the quantity you need to generously brush the squash slices. Chop the shallot [and garlic] very finely and fry the onion until just browning and allow to cool. When cool, remove the onion with a slotted spoon.

Cut your Squash in half, longways and peel. Then lie it flat, face down and slice evenly, about ¼ in slice or just a little thicker.

Lightly oil your chosen dish and arrange your slices. Brush with the shallot infused oil and season well with fresh ground pepper and sea salt. You could add some chilli flakes as well. Crumble over some goats cheese of your choice and bake for about 40 mins until just soft.

Sprinkle with fresh chopped parsley before serving.