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Roasted squash is the perfect side dish to any dinner with family & friends. Roasting it whole just makes things a lot easier. Just add some grilled meat and a salad and you will be eating a whole load of happiness – trust me!
Cooking a vegetable whole – that’s the latest “cool” thing isn’t it? Or has it already passed me by!
I’ve had this squash in the fridge for a couple days now as the original plans to use it went out the window. So, I figured I’d use a little of the staples in my pantry and whip up this delicious roasted squash dish. This recipe incorporates classic flavors and reminds me of a dish I had years ago in Little Creatures in Melbourne. In fact I think it was one of the first times I had eaten whole squash roasted, smashed up and topped with goats cheese as a dip. It rocked! Truthfully, I have eaten roasted squash and goats cheese 100’s of times but this was the first time I remember thinking “this kicks ass”. To this day my wife and we still reminisce on drinking wine, playing jenga and eating delicious crusty bread topped with the perfect squash dip.
Squash is something I tend to use quite a bit when cooking at home, it’s super versatile and lends itself to many different ways of cooking – soup, as a purée, roasted whole, roasted in wedges, smoked the list goes on and am yet to be disappointed.
Making a dish like this or a variation of it couldn’t be any easier. The basic principles are, cut the squash in 1/2 and then slice in a criss cross fashion as if you were scoring the skin of pork belly. This allows the heat to penetrate the interior of the squash. Next, just give her a good rub (in oil), season and pop her in the oven and let her slowly roast. The flavour you get from roasting it slowly is so darn good. More importantly it allows the squash to cook evenly without burning. If you want to crisp up the edges for some caramelization then bang the heat up for the last 5-8 mins and you will get some beaut colour!!
Serve this as a side dish with some grilled meat and a delicious green salad and trust me when I say you won’t be disappointed. Don’t forget to subscribe to follow me on my journey and check me out on Instagram too.
Wine Pairing
Sauvignon blanc was my first choice with this recipe. Having traveled a little around the Loire valley in France you realise how popular sauvignon blanc and goats cheese are together. Once you have it for lunch each day then you become quite addicted to it too 😉 Seeing as I am in Australia and using the delicious Udderdelights goats curd it only seemed fitting to pair it up with the delicious Riposte Sauvignon Blanc from Adelaide Hills.
Beautifully crisp, great minerality and aromas of pea and passionfruit. Like most sauvignon blancs there is an abundance of acidity which is what makes this dish work so well. Goats cheese is often seen as having quite a cloying mouthfeel so the two combined are simply perfect. I can’t think of a better pairing than roasted squash, goats curd and some crisp sauvy b!
Happy Eating!!
Ingredients
- 1 butternut squash
- 2 tbsp olive oil
- 1 tbsp pistachios chopped
- 1 tbsp goats curd
- 1 tsp sage chopped
- 1 tsp rosemary chopped
- 1 tsp parsley chopped
- 1 tsp tsp chili flakes
- pinch salt
- pinch pepper
- drizzle honey optional
- 1 - 2 garlic cloves crushed
Instructions
- Chop squash in half - lengthways and then cut the flesh in a criss cross fashion. Being careful not to break through the skin.
- In a food processor combine olive oil, garlic, salt, pepper & herbs and blitz/chop into a brushable (if that's a word!). consistency. Alternatively you can chop them and stir to combine.
- Baste squash flesh with herb oil and roast in the oven at 160c for 45 mins or until you can flesh is soft. If you want some caramelization whack up the heat to about 200c for a further 5 - 8 mins (honey drizzle optional).
- Once cooked top with a further brush of herb oil, chili flakes, chopped pistachios & goats curd. Honey drizzle once again is optional.
- Serve with your favourite grilled meat or veg, a green salad and enjoy!
Notes
Essential Tools
- chopping board
- sharp knife
- baking tray/sheet
- small food processor
- pastry/basting brush
- this can also be cooked on your bbq and a little smoke added for flavour, I would recommend cherry wood
- if short on time then you can cut the squash into wedges and cook it in 1/2 the time
- substitute feta cheese if goat isn't available
Mmmm.
Delicious.
Another must try 😉
You know it – I’m still waiting to see a pic of one of my cooked recipes 😜
Wow. It looks delicious! Will give it a try =)
Thanks Megan – would love to see a pic
This looks soooo delicious and great for this time of year (london based), where all you want is a bit of comfort and colour!
Thanks Renate – I’m originally Irish so I know all about those colder days! It’s so simple to make and you can add different herb variations, cheese, bacon, spring onion etc to it. Now, off to the shops and grab yourself a squash 😜
I absolutely LOVE roasted squash and goat cheese together, but this takes it to a whole new level! Will definitely be trying soon!
Awesome – I’m sure you won’t be disappointed 🤘
Gonna have to try this! I think I might do it on the bbq.
Do it!!! Just make sure you use indirect heat AND send me a pic 😎
Looking fiorward to making this – loving baking whole veg. So easy plus looks fancy! Jenga fan as well.
Thanks Lee-Ann!! Looking forward to seeing the finished product 😎
I don’t think there’s a single vegetable that doesn’t taste best roasted! This looks so good!
Thanks Riana – TOTALLY agree!!
I am drooling. I’ve never had squash like this before. I really should eat it more often. This looks so incredible.
Thanks Amber – super easy too. Just throw it in the oven and let it cook #winwin
I love your recipes they seem so simple something that even I can try.
This one looks delicious. Will keep this in my list to try.
It’s just pleasure!! Send me some pics when u make it or tag me @another_food_blogger
This roasted squash looks absolutely delicious! I have been wanting to try more veggie heavy meals and this looks like it will be a winner!
It sure is! Give it a go and I’d love to see how u get I
I’ve never tried roasted squash before, but it’s abot time I do! This looks really good! Thanks for sharing the recipe!
My pleasure – give it a go. So easy and SO good
This looks delicious! I have saved this recipe! It reminds me of a recipe that used to be served at a restaurant called the Corner Bakery. Butternut squash, goat cheese, and pasta… I liked the cheese and squash the most anyway! LOL
Fantastic!! Don’t forget to tag me in some of the pics @another_food_blogger
Roasting squash is one of my favorite ways to prepare it. This sounds delicious and would be perfect for dinner!
Sure would be!! Has that wow factor too
I am in love with squash. This recipe just made me love it even more. YUM!
Off to the shop so to buy some 😉
I never eat squash but this dish looks amazing! and so full of flavors! i must try this recipe!
Go for it!! Would love to see how you get on
I always wanted to understand the use of herb oil in a very legit way. This one is exactly what I was looking for.
Yum! I need to give this a try one day. I’ve been loving rosemary a lot lately.
Wow this looks amazing. I wish I could cook like this all the time
Follow along the blog and I’ll help you
Trying out some new and unique recipes is always an exciting adventure. Thanks for sharing this recipe.
Pleasure John! It’s really very simple – lemme know if you give it a go or need any help/advice at all
Your recipe looks delicious abd surprisingly easy to prepare. Im excited to share this to my friends.
Looks super delicious! I am a big fan of squash and this way of cooking it makes me want to eat like NOW! thanks for wonderful recipe idea
I haven’t had the pleasure of eating squash just yet but it I’d like to give it a try with such a recipe. And yeah, all the way with grilled meat!
I’ve tried it. And to be honest it is my new favourite dish. I bet it goes well with meat but I’ve just had it solo. Need more squash. A lot more……
That’s awesome – glad you enjoyed it. Have you any pics!?