Roasted Butternut Squash
& Goats Cheese


  1. 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.

  2. Cool, then scoop the soft squash into a bowl, discarding the outer skin. Beat in the bowl to a mash.

  3. Spread an even amount of the mashed roasted squash on each oatcake and put a thin slice of goats’ cheese on top of each.

  4. Pop under the grill for a minute, to melt the top of the cheese.

Serves: 12
Preparation time: 5 mins
Cooking time: 90 mins
Difficulty level: Easy


  • 1 butternut squash, halved lengthways and the seeds within scooped away.

  • 12 slices of medium strength goats cheese

  • Nairn's Oatcakes