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.

Vegetarian Healthy Butternut Squash Goats Cheese Roasted

Estimated Nutrition

Calories

885.4

kcal / serving

885.4 kcal total

Carbs

44.1g

per serving

44.1 g total

Fat

65.8g

per serving

65.8 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

2 tbsp

Balsamic Vinegar

1 tbsp

Dairy

Peppered Goats' Cheese

slice

Fruits

0.5

piece

Orange

juice only

NutsSeeds

tbsp

Sesame Seed

Pine Nut

bunch

Coriander

small bunch, roughly chopped

OilsFats

Olive Oil

1 tbsp

Vegetables

0.5

piece

Butternut Squash

peeled, seeds removed, chopped into 4cm pieces

piece

Romero Pepper

seeds removed, roughly chopped

Method

Peel, seed, and chop the squash into 4cm pieces, and chop the seeded peppers.

Preheat the oven to 200°C.

Top with chopped coriander and crumbled goats' cheese.

Pour the dressing over the vegetables and serve on a plate.

Stir in soy sauce, balsamic vinegar, and orange juice to create a dressing.

Toast sesame seeds and pine nuts in a separate small pan.

Transfer the pan to the oven and roast for ten minutes until golden-brown.

Fry the squash and peppers in hot oil in an ovenproof pan over high heat.