Pumpkin and Goats Cheese Bake

This is our first 5 INGREDIENT RECIPE!
Serves: 4

Preparation time: 20 minutes

Cooking time: 25-30 minutes



>400g raw beetroot, peeled and diced

>625g pumpkin/butternut squash, peeled, deseeded and cut into slightly larger dice

>2 Tsp fennel seeds

>2 small *goats’ cheeses, 100g each

>Chopped rosemary to garnish

>1 Red onion, cut into wedges

>2 Tbsp olive oil

>Salt and black pepper to taste

(OPTIONAL: Substitute the *goats milk cheese for mozzarella or halloumi cheese, if desired)



1.Preheat the oven to 200 degree.

2.Put the beetroot, pumpkin/butternut and onion into a roasting

tin, drizzle with oil and sprinkle with the fennel seeds, salt and pepper.

3.Roast the vegetables in the oven for 20-25 minutes, turning once, until well browned and tender.

4.Cut the goats’ cheeses in half and nestle each half among the roasted vegetables.

5.Sprinkle them with a little salt and pepper and drizzle with some of the pan juices.

6.Return the dish to the oven for about 5 minutes or more, until the cheese is just beginning to melt.

Sprinkle with rosemary and serve immediately.


One serving = 2 Starch + 2 Veg + 1 Fat

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>