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Pureed Butternut Squash
with Goat's Cheese

This delicious dish has become not only one of my favorites, but also a great favorite at any suppers for which I cook. It works well as an alternative to mashed potatoes, but equally, makes a terrific meat-free meal on its own.

Simon Majumdar's Pureed Butternut Squash with Goat's Cheese recipe

Pureed Butternut Squash with Goat's Cheese Recipe

(Serves 4-6)


  • 2 large butternut squash

  • 4 cloves garlic

  • 1 sprig rosemary (you could also use sage, oregano or thyme – or a combo of all of them)

  • ½ cup extra virgin olive oil

  • Sea Salt, to taste

  • Freshly ground black pepper

  • Freshly ground nutmeg

  • 1 x 6-inch log goat's cheese

  • 1 cup breadcrumbs



  1. Cut the butternut squash in half and scoop out all the seeds.

  2. Place the squash on a foil lined baking tray.

  3. Fill the hole (from where you removed the seeds) with olive oil.

  4. Place one clove of garlic and a sprinkle of fresh rosemary in to the olive oil.

  5. Rub olive oil on the top surface of the squash.

  6. Sprinkle the stop surface of the squash with salt and pepper.

  7. Roast in a 350 degrees Fahrenheit oven until the squash is soft enough to push a fork through and pierce the skin.

  8. Take the squash from the oven and allow to cool until hot enough to handle.

  9. Spoon out the squash from the skin and place in a deep sided baking dish. Discard the skin.

  10. Taste for seasoning, and add more olive oil, salt and pepper as you desire.

  11. Flatten the squash to an even layer with the back of a mixing spoon or a spatula.

  12. Cut goat's cheese into slices and layer on top of the squash.

  13. Sprinkle over the breadcrumbs and drizzle with olive oil.

  14. Return to the oven and cook at 450 degrees Fahrenheit for around 15 minutes, or until the goat's cheese has melted.

  15. You can either serve like this, or, mix the goat's cheese and breadcrumbs into the squash.

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