Roasted Goats Cheese and Butternut Squash

Dead simple and very very tasty. Takes about an hour to cook, and almost zero preparation.

Ingredients (serves 2)

• Butternut squash
• Goats Cheese
• Homemade Pesto
• Pecan nuts
• Tomatoes
• Balsamic Vinegar
• Olive Oil
• Italian herbs, black pepper
  

Cut the Butternut Squash in half length-ways, and scoop out the seeds and pulp from the bulb. Drizzle both halves with the olive oil and season with the herbs and black pepper. Put in the oven at 180C for 30 mins or so. Chop the tomato up into smallish chunks, put them into the bulb of the squash (which should be roasting up nicely by now) and add a dash of the balsamic vinegar in with the tomato. Put back in the oven for another 15 mins or thereabouts. Take the squash out the oven again and put the goats cheese over the tomatoes (and any spare over the rest of the squash). Drizzle some of the pesto along the squash and sprinkle crushed nuts on top. Put it back in the oven for 20 mins, basically until the cheese melts and browns up a bit.

Serve with roasted crushed boiled potatoes and green leafy salad.