I tend to make this in pyrex because it’s easier, but if you want it to look more impressive you can roast the squash in halves, scoop the flesh out of the skins (keeping the skins whole) and then put the mixture back into the skins to bake. However, it’s tricky because the skins pierce very easily, and not, in my opinion, worth the effort.
2 butternut squash
1 round goat’s cheese
10 sun-dried or sun-blush tomatoes (I got mine from the deli counter, but tomatoes from a jar are fine)
1/2 pack mozzarella
Handful fresh sage
Butter for frying
5 or 6 cloves garlic
Oil for roasting
Handful pine nuts (or brazils or walnuts – pine nuts cost a million pounds)
Green veg, to serve
Put the oven on to 200 degrees. Cut the squash into chunks, scoop out the seeds with a spoon, and drizzle the chunks with oil. Tuck torn sage leaves and garlic cloves into the hollows, reserving one clove. Roast for 30-40mins until a knife point enters the thickest pieces easily. Leave to cool.
Meanwhile, heat a frying pan to fairly hot and toast the pine nuts until fragrant and starting to brown. BE CAREFUL as they burn in a nanosecond, and they are far too expensive to waste. If replacing with nuts, roughly chop and then toast in the hot pan.
Slice one garlic clove and tear up the remaining sage leaves. Fry gently in a little butter until the garlic starts to soften and the sage leaves go crispy.
Roughly chop the tomatoes and goat’s cheese. Mix goat’s cheese, tomatoes, pine nuts, sage and garlic together in a big bowl. Peel the squash and cut into bite-sized chunks. Add to the other ingredients. Squeeze the garlic cloves out of their skins and roughly chop, then add to the mix.
Tip the bowl of mixture into a pyrex or other oven-proof dish and lightly press down to form a roughly even layer. Finely chop the mozzarella and sprinkle across the top. Bake at 200 degrees for 15-20mins until browned and bubbling on top.
Serve with green beans or broccoli and some bread if you’re extra hungry.