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Roasted butternut squash and peppers with crumbled goats' cheese

A home-style Roasted butternut squash and peppers with crumbled goats' cheese made with Olive Oil, Soy Sauce, and Balsamic Vinegar. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Peel and remove the seeds from the squash and chop into 4cm/1½in pieces.

2. 2

   Slice the pepper in half lengthways, remove the seeds and roughly chop.

3. 3

   Heat the oil in an ovenproof frying pan.

4. 4

   Add the squash and pepper and fry over a high heat.

5. 5

   Transfer to the oven to cook for ten minutes, or until the squash and peppers are golden-brown and crisp.

6. 6

   Toast the sesame seeds and pine nuts in a small frying pan.

7. 7

   Add the soy sauce, balsamic vinegar and orange juice.

8. 8

   Pour the dressing over the roasted squash and pepper and spoon onto a large serving plate.

9. 9

   Sprinkle with coriander and crumble over the goats' cheese to serve.