Roasted Beetroot and Butternut Squash with Goats Cheese
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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
Place the prepared beetroot and butternut squash onto a baking tray, 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 tray 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
| Size | 5 |
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