Roasted butternut squash with bacon and goat cheese

  • Preparation 25 min
  • Cooking 45 min
  • Servings 4



  • 1 large butternut squash, peeled, seeds removed, diced
  • 10 slices bacon, cut into medium pieces
  • 2 tsp. dried oregano
  • 2 tbsp. orange juice
  • Zest of 1/2 lemon
  • olive oil
  • 113 g soft, unripened goat’s cheese with herbs
  • Raw pumpkin seeds (the green ones)
  • A small handful of Italian parsley, coarsely chopped
  • Salt and freshly ground pepper



  • Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  • Place squash, bacon, oregano, orange juice and lemon zest in a large bowl, drizzle with olive oil, season with salt and pepper and toss to combine.
  • Pour onto baking sheet, place in oven and bake for 45-55 minutes, until squash and bacon are cooked. Toss halfway through cooking.
  • Pour into a large serving dish, crumble the goat cheese over the top and garnish with lots of pumpkin seeds and fresh parsley!