Roasted Butternut Squash with Blue Cheese

This is a great dish for vegetarians but would also accompany cold meats very well. Use any blue cheese that you like.

Roasted Butternut Squash with Blue Cheese


  • 1 large or 2 small butternut squash
  • olive oil
  • freshly ground black pepper
  • 150g/5oz blue cheese such as Gorgonzola, Dolcelatte, Cambazola or Stilton
  • a good handful of chopped fresh sage
  • 25g/1oz pumpkin seeds


  1. Pre heat the oven to 180C fan; 190C conventional, centre shelf; gas 5
  2. Halve the squash and scoop out the seeds.
  3. Score the flesh of the squash lightly with a sharp knife and rub in some olive oil.  Season with pepper.
  4. Bake the squash halves on a baking tray until the flesh is soft, this will take 20-30 minutes depending on their size.
  5. Scoop out the cooked squash into a bowl and combine with the crumbled or diced blue cheese and chopped sage. Taste and adjust the seasoning if needed.
  6. Return the flesh and cheese to the skins, sprinkle with the pumpkin seeds and drizzle with a little olive oil and return to the oven for 5 minutes or until the cheese has melted.
  7. Serve with a green salad.
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