2 tbsp olive or vegetable oil
400g prepared butternut squash, cut into 2cm cubes
1 red onion, sliced
1 red pepper, deseeded and cut into chunks
1 tsp black onion seeds
8 large (or 4 very large) Portobello mushrooms, stalks trimmed
2 x 100g packs goat’s cheese, each sliced into 4
Freshly ground black pepper
Thyme sprigs, to garnish
Preheat the oven to 200°C, fan oven 180°C, Gas mark 6.
Pour the oil into a roasting tin and add the butternut squash, tossing to coat. Roast for 10 minutes, then add the onion, pepper and black onion seeds. Roast for a further 15-20 minutes, until the vegetables are tender.
Arrange the mushrooms, gills facing up, in a roasting tin (you can use the same one – just tip the cooked vegetables into a bowl). Pile the vegetables into the mushrooms and season with black pepper. Bake for 8-10 minutes.
Place the goat’s cheese slices on top of the mushrooms and return to the oven for 3-5 minutes, so that the cheese starts to melt. Serve, sprinkled with extra black pepper and garnished with thyme sprigs.