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- Roasted Beetroot and Butternut Squash with Goats Cheese
Roasted Beetroot and Butternut Squash with Goats Cheese
Make the most of winter vegetables by roasting them to bring out their flavour and sweetness. This recipe uses one dish which cuts down on the washing up.
Ingredients
Serves 4
- 6 small raw beetroot, peeled and cut into wedges
- 1 small butternut squash, peeled and cut into cubes
- 4 tbsp rapeseed oil
- Sprigs of thyme
- Ground black pepper
- Sea salt
- 4 slices of goats cheese, about 1.5cm (½ inch) thick
Garnish:
- Fresh thyme leaves
Method
Place the prepared beetroot and butternut squash into an AGA chefs dish, spoon over the rapeseed oil and mix together until the vegetables are coated. Scatter over the thyme and season with the salt and pepper.
2, 3 and 4 oven AGA: Place the chefs dish on the floor of the Roasting Oven and cook for 30 minutes or until the vegetables are tender and beginning to brown around the edges.
Turn the vegetables over in the dish and make four indentations, place the goats cheese in these depressions and return to the Roasting Oven, on the oven grid shelf set on the third runners down. Cook for a further 10 minutes until the cheese begins to melt and is heated through.
Remove the woody sprigs of thyme and scatter with fresh thyme leaves and serve. If liked accompany with a watercress and orange salad.
Rayburn cooking: Cook in the Main Oven at 200°C (400°F), Gas Mark 6-7
Conventional cooking: Cook at 200°C (400°F), fan oven 180°C, Gas Mark 6-7
by Dawn Roads, AGA Food Editor
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