Roasted Butternut Squash w/ Goats Cheese

Is this a side dish or is it the main course?  In my opinion it is both.  It hearty and flavorful enough to be eaten as your main course, in my opinion it needs nothing else.  But when cut into quarters lengthwise it can serve as a hearty side to accompany almost any meal.

I know my picture does not do it justice (I need to work on my presentation), but trust me, flavor-wise it is AMAZING.  You can see, this is only ONE QUARTER of a butternut squash and it is huge.

None none the less, it is a must try!

ROASTED BUTTERNUT SQUASH W/ GOATS CHEESE 

1 Large Butternut Squash

1 Medium Zucchini

6-8 Cherry Tomatoes
1/2 Red Pepper

2 TBSP Olive Oil

1 TSP Thyme

Salt & Pepper to Taste

Pinch of Cayenne Pepper

1 Small Red Onion, Chopped

2 Tablespoons of Pine Nuts or Chopped Pecans/Walnuts

1 Garlic Clove, Minced

4 oz Goats Cheese
1 TBSP Italian Style Breadcrumbs
1 TBSP Parmesan

1) Preheat over to 400 F

2) Cut Butternut Squash in half lengthwise.  Remove Seeds from center.  Put 1/2 inch to 1 inch slits into the Butternut Squash into a crisscross pattern.

3) Mix Garlic, 1 Tablespoon of Olive Olive, Cayenne Pepper, and Garlic and brush over Butternut Squash, trying to get it into the slits.  

4) Bake for 45-60 minutes or until it is tender.  While the Butternut Squash is in the oven cut the Zucchini into 1 inch cubes.  Roast the Red Onions, Red Pepper, and Zucchini for 20 minutes (or until tender).  Half the Cherry Tomatoes and Roast for another 10 minutes.

5) Put roasted vegetables (minus the Butternut Squash) into a mixing bowl.  Mix in breadcrumbs, parmesean, and goats cheese.  Scoop the mixture in in the Butternut Squash and roast from another 15 minutes or until golden and bubbly.

6) Enjoy!