How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Winter Veg With Goats Cheese?

You need 9 ingredients. The key ingredients include: 1 medium butternut squash, cut into 3cm chunks, 2 mediun red onions, peels, sliced thickly, 2 large parsnips, peeled, cut into chunks, 4 tablespoons olive oil, and more.

Is Roasted Winter Veg With Goats Cheese suitable as general?

Yes, Roasted Winter Veg With Goats Cheese falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Winter Veg With Goats Cheese?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Winter Veg With Goats Cheese Recipe

Name: Roasted Winter Veg With Goats Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, cut into 3cm chunks; 2 mediun red onions, peels, sliced thickly; 2 large parsnips, peeled, cut into chunks; 4 tablespoons olive oil; 250 g baby spinach leaves; 200 g goat cheese; 1 ½ tablespoons Dijon mustard; 5 tablespoons balsamic vinegar; 2 tablespoons olive oil

Try this homemade Roasted Winter Veg With Goats Cheese recipe the whole family will love. Made with butternut squash, mediun red onions, parsnips and ol…

This Roasted Winter Veg With Goats Cheese relies on simple, everyday ingredients such as olive oil, baby spinach leaves, goat cheese and dijon mustard. It comes together quickly and makes 4 servings, at about 585 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 medium butternut squash, cut into 3cm chunks
2 mediun red onions, peels, sliced thickly
2 large parsnips, peeled, cut into chunks
4 tablespoons olive oil
250 g baby spinach leaves
200 g goat cheese
1 ½ tablespoons Dijon mustard
5 tablespoons balsamic vinegar
2 tablespoons olive oil

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Quick Info

Servings
4 servings
Calories
585 kcal
Category
General

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