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

Ingredients
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1 large or 2 small butternut squash
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olive oil
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freshly ground black pepper
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150g/5oz blue cheese such as Gorgonzola, Dolcelatte, Cambazola or Stilton
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a good handful of chopped fresh sage
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25g/1oz pumpkin seeds
Method
- Pre heat the oven to 180C fan; 190C conventional, centre shelf; gas 5
- Halve the squash and scoop out the seeds.
- Score the flesh of the squash lightly with a sharp knife and rub in some olive oil. Season with pepper.
- Bake the squash halves on a baking tray until the flesh is soft, this will take 20-30 minutes depending on their size.
- 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.
- 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.
- Serve with a green salad.