I haven’t posted a veggie dish yet, as South African wines go so well with meat and fish, I forgot about how a good Cab Sav goes really well with butternut squash.  I am quite proud to have found a perfect match with Fleur du Cap’s Unfiltered Cabernet Sauvignon, I have also tried it with Drostdy-Hof’s Cab Sav and that was great too.  I made this for my dad who’s a vegetarian (and a winey) and it was really good.  The goat’s cheese is a really nice touch.



2 small butternut squashcabernet sauvignon, butternut squash, south african wine

1 diced courgette

1 diced red pepper

2 small sliced red onions

200g cherry tomatoes

50g pine nuts

100g crumbled goat’s cheese

2-3 crushed garlic cloves

3 tbsp olive oilgoat's cheese, cabernet sauvignon, south african wine

a pinch dried chilli flakes

1 tsp chopped thyme 

1 tbsp breadcrumbs (I used brown seeded bread and this added extra texture and crunch)

1 tbsp chopped parsley

1 tbsp grated parmesan



  1. Heat the oven to 200C/fan 180C/gas 6. Cut the squash in half and scoop out the seeds then cut criss-cross patterns over the cut-side of each one. Mix together the garlic, 2 tbsp olive oil, chilli and thyme and brush this mixture over the flesh. Bake for about 30-40 minutes until the flesh is tender.
  2. To make the filling, put the courgette, pepper and onion in a roasting tin and drizzle with 1 tbsp of olive oil. Season and roast for about 20-25 minutes until tender and starting to brown at the edges. Add the cherry tomatoes and pine nuts and cook for another 10 minutes.
  3. Mix the breadcrumbs, parsley and parmesan. Arrange the roasted vegetables and goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes or until golden and bubbling and yummy!