Butternut Squash, Broccoli & Goats Cheese Layered Casserole

The following recipe is for a meal for two people.

The times quoted are for a halogen oven doing most of the cooking; if you are planning on using a conventional oven, then you will need to adjust the times and temperatures.
6 slices each ½ cm thick of butternut squash (app. 300 gm), peeled and deseeded
½ tbsp olive oil
1 medium sized onion
75 gms cooked broccoli, broken into small florets and part cooked, (or 125 gms wilted spinach¹)
125 gms Ricotta cheese, forked to a smooth consistency 
9 sundried tomato halves (thoroughly drained), and cut into chunks
25 gms pine nuts
100 gms goats cheese cut into small cubes²
  • Preheat the halogen oven to 190º C
  • Place the butternut squash slices on a baking tray, and sprinkle the olive oil over them
  • When the oven has heated to the correct temperature, place the tray on the lower rack and cook the squash for 10 minutes
  • Remove the tray from the oven turn over the slices of squash
  • Place the onion slices on the tray with the squash and return to the oven for a further 10 minutes
  • When finished, remove the tray from the oven
  • Place a layer of half of the squash and onions into the bottom of a 600 ml casserole dish
  • Mix the ricotta cheese with the broccoli florets (or spinach) and place half of that mixture on top of the squash in the casserole dish
  • Scatter the sundried tomato chunks, on top of the ricotta cheese layer
  • Place the rest of the squash slices and onion on top of the tomatoes
  • Put the rest of the ricotta cheese mixture on top of the squash layer and sprinkle the pine nuts over the top
  • Dot the top layer as evenly as you can with the small cubes of goats cheese
  • Place the dish on the low rack in the oven and cook for 15 minutes at 175ºC, or until the cheese is a golden brown colour
Serve with a fresh green salad, and when in season, boiled new potatoes. 
¹ You could also use as an alternative to the broccoli, 125 gms of baby spinach leaves (you’ll need to par-cook them first though
² It can help, I’ve found, if you put the goats cheese in the freezer for about 30 minutes before you need to cut it