Name: Roasted butternut with goat's cheese on mixed-grain pilaf
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 3.00 butternut; 6.00 cloves garlic cloves; 0.00 fresh thyme sprigs; 0.00 fresh chillies 573; 0.00 salt and freshly ground black pepper; 125.00 g goat's milk cheese chevin; 1.00 onion; 45.00 ml oil; 1.00 cloves garlic cloves; 250.00 ml wheat pearled; 250.00 ml rice brown; 250.00 ml lentils; 1.00 cinnamon stick; 1.00 bay leaves; 5.00 ml salt; 1250.00 ml stock vegetable or water; 0.00 fresh thyme; 0.00 salt and freshly ground black pepper

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Ingredients (18)

3.00	butternut
6.00 cloves	garlic — cloves
0.00	fresh thyme — sprigs
0.00	fresh chillies — 573
0.00	salt and freshly ground black pepper
125.00 g	goat's milk cheese — chevin

Mixed-grain pilaf

1.00	onion
45.00 ml	oil
1.00 cloves	garlic — cloves
250.00 ml	wheat — pearled
250.00 ml	rice — brown
250.00 ml	lentils
1.00	cinnamon — stick
1.00	bay leaves
5.00 ml	salt
1250.00 ml	stock — vegetable or water

green salad

0.00	fresh thyme
0.00	salt and freshly ground black pepper

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Method:

Cut the butternut squash lengthwise and scoop out the seeds. Arrange in an oiled baking tin.
Place a garlic clove and some thyme into each halved squash, and moisten with olive oil. Season lightly.
Cover with oiled greaseproof paper and bake at 200 ºC for an hour, or until tender. Remove the paper.
Add a slice or two of goatÆs cheese. Return to the oven for about 10 minutes, until cheese begins to melt.
Garnish with fresh thyme. Serve with mixed-grain pilaf and a green salad on the side.

To make the mixed-grain pilaf, soften the onion in the heated oil in a saucepan.
Add the garlic, grains and lentils, and stir until all the grains are well mixed.
Add the cinnamon and bay leaf, and pour over stock.
Add the teaspoon of salt and bring to a simmer.
Cover and cook for 40 minutes or until tender.
Adjust seasoning to taste. Any leftovers freeze well.