Brush the surface of the butternut squash halves with olive oil, season with salt and pepper, and roast in a moderate heat, 350’F 180’C gas 4 for 1-1 ½ hours.
Cool, then scoop the soft squash into a bowl, discarding the outer skin. Beat in the bowl to a mash.
Spread an even amount of the mashed roasted squash on each oatcake and put a thin slice of goats’ cheese on top of each.
Pop under the grill for a minute, to melt the top of the cheese.
1 butternut squash, halved lengthways and the seeds within scooped away.
12 slices of medium strength goats cheese