625 g (1¼ lb) pumpkin or butternut squash, peeled, deseeded and cut into slightly larger dice
1 red onion, cut into wedges
2 tablespoons olive oil
2 teaspoons fennel seeds
2 small goats’ cheeses, 100 g (3½ oz) each, halved
chopped rosemary, to garnish
salt and pepper
Place the beetroot, pumpkin and onion in a roasting tin, drizzle with the oil and sprinkle with the fennel seeds and salt and pepper. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes, turning once, until well browned and tender.
Remove the tin from the oven and nestle the halves of goats’ cheese among the roasted vegetables. Sprinkle the cheeses with a little salt and pepper and drizzle with some of the pan juices.
Bake for about a further 5 minutes until the cheese is just beginning to melt. Sprinkle with rosemary and serve immediately.