Roast Squash, Beetroot and Goat’s Cheese Salad


Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Goat’s cheeses can be found in many shapes and sizes. It’s best to choose small, smooth-textured cheeses, particularly rindless ones, which will blend very well in this salad and require virtually no preparation.


  • 1 butternut squash
  • 6 tablespoons olive oil
  • salt and pepper


  • Preheat the oven to 200°C/400°F/gas 6. Cut the squash in half lengthways and scoop out and discard the seeds. Halve each piece across the middle, cutting the quarters into small wedges. Arrange the pieces on a baking tray, drizzle with