Squash & goat’s cheese bruschetta

Squash & goat’s cheese bruschetta

Squash & goat’s cheese bruschetta

Serves Serves 8-10
Time Cooks In50 minutes plus cooling
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 200 10%
  • Fat 6.8g 10%
  • Saturates 3.2g 16%
  • Sugars 3.4g 4%
  • Salt 1.2g 20%
  • Protein 8.4g 17%
  • Carbs 28.2g 11%
  • Fibre 3g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Jodene Jordan
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Ingredients

  • 1 small butternut squash
  • 6 cloves of garlic
  • 3 sprigs of sage
  • 1 teaspoon of chilli flakes
  • olive oil
  • 1 small loaf of rye bread
  • 125 g soft goat's cheese
  • extra virgin olive oil
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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Jodene Jordan
Tap For Ingredients

Method

  1. Preheat the oven to 200ºC/gas 6.
  2. Halve the squash lengthways, remove the seeds and cut into 8 wedges. Place in a roasting tray.
  3. Smash the garlic and add to the tray, pick in the sage leaves, then add the chilli flakes, a drizzle of olive oil and a pinch of sea salt and black pepper.
  4. Toss the wedges well, spread out evenly and roast for 35 to 40 minutes, or until golden. Remove from the oven and cool.
  5. Slice up the bread and toast on a griddle pan for 1 minute on each side. Remove to a board and spread each slice with the peeled, roasted garlic.
  6. Scoop the squash flesh into a bowl (discard the skins) and lightly mash with a fork. Spread onto the bread slices and top with the cheese, some sage leaves and a drizzle of extra virgin olive oil.
Jamie Magazine
Recipe From

Jamie Magazine

By Jodene Jordan