Roasted butternut squash with goat’s cheese

INGREDIENTS

butternut squash 2 small

garlic 1 clove, crushed

3 tbsp

olive oil

1 pinch

dried chilli flakes

thyme 1 tsp, chopped

courgette 1, cut into 2cm pieces

red pepper 1, cut into 2cm pieces

red onions 2 small cut into thin wedges

200 g

cherry tomatoes

50 g

pine nuts

1 tbsp

breadcrumbs

parsley 1 tbsp, chopped

1 tbsp

parmesan

goat’s cheese 100g, crumbled