“Everything that you put into your body and mind matters.”
~ Anonymous

October's Recipe of the Month:

Roasted Butternut Squash with Goat Cheese

Recipe by Olive Magazine

Ingredients:

• 2 small butternut squash
• 1 garlic clove (crushed)
• Olive oil
• Dried chili flakes a pinch
• 1 tsp thyme (chopped)
• 1 zucchini (cut into 2cm pieces)
• 1 red pepper (cut into 2cm pieces)
• 2 small red onions (cut into thin wedges)
• ½ cup cherry tomatoes
• ¼ cup pine nuts
• 1 tbsp breadcrumbs
• t tbsp parsley (chopped)
• 1 tbsp parmesan
• ½ cup goat’s cheese

Directions

• Heat the oven to 350 degrees. Halve the squash, scoop out the seeds and cut criss-cross patterns over the cut-side of each. Mix the garlic, 2 tbsp olive oil, chilli, and thyme and brush over the flesh. Bake for about 30-40 minutes until tender. 
• Meanwhile, roast the zucchini, pepper, and onions with 1 tbsp olive oil for 20-25 minutes until starting to brown at the edges. Add the tomatoes and pine nuts and cook for 10 minutes. Mix the breadcrumbs, parsley and parmesan. 
• Arrange the roasted vegetables and crumble the goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a another 10 minutes.