Chef's Pili-Pili Roasted Butternut Squash & Goat's Cheese (Vegetarian)
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Ingredients
- 2 small butternut squash
- 2tbsp olive oil
- 1 tsp sea salt
- 1 tsp ground white pepper
- 50g red onions, roughly chopped
- ½ tsp garlic puree
- 50g red sweet pepper, seeds removed and chopped
- 50g courgette, chopped
- 100g goats cheese, chopped
- 30g mint leaves, roughly chopped
- 1 tbsp Tropical guava chilli sauce
Method
Heat the oven to 200°C (gas mark 6). Cut the squashes in half lengthways, and remove the seeds. Using a large spoon, scoop out the flesh, leaving a 1cm (½in) border, and chop into 1cm (½in) pieces. Place the squash halves on a roasting tray, brush with olive oil and season with sea salt and white pepper. Roast for 30-35 minutes, or until tender.
Meanwhile, heat the oil in a large frying pan or wok over a medium heat and sauté the chopped squash and onion for 10 minutes, or until golden. Add the garlic, Tropical guava sauce, courgettes, and the red sweet pepper and cook for another 3 minutes.
Remove the roasted squash halves from the oven and spoon the mixture into the cavities. Topping with goats cheese and return to the oven and roast for a further 5 minutes. Sprinkle with the herb oil. Serve on broccoli rice. Voila!
Tropical Guava Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya