This recipe is lovely for lunch or a light dinner. The goat cheese will melt all over the dish, it’s so good!! You can also use feta instead.
Ingredients serves 4: 1 large butternut squash 2 tbsp of olive oil 1 tsp of chilli flakes 1 tsp of cumin seeds 200g purple sprout broccoli 100g pumpkin seeds, toasted extra virgin olive oil 200g goats cheese Method: Preheat the oven to 200C. Peel and cut the squash into wedges or large chunks, then toss the olive oil, chilli flakes, cumin seeds and some salt and pepper. Transfer to a roasting tin and roast in the preheated oven for about 35-45 minutes or until slightly golden and cooked. Meanwhile, boil the broccoli in salted water for about 4 minutes and toast the pumpkin seeds for 5minutes. Once cooked, toss the broccoli and pumpkin seeds with the squash. Serve with a drizzle of extra virgin olive oil and add the goat cheese on top. Bon Appetit! Or as we say in Dutch; Eet Smakelijk !