Roasted Butternut Squash with Blue Cheese and Apple & Cider Brandy Chutney
Posted on: October 30 2017
Pre-heat oven to 190°C/375°F/gas mark 5.
Halve the butternut squash, scoop out the seeds. Score the flesh right through to the skin (but not through the skin. Finely chop the sage and mix with the olive oil. Drizzle over the butternut squash and roast in the oven for around 40 mins until nearly cooked. Spoon the Apple & Cider Brandy Chutney into the bowl of the squash and scatter blue cheese over the top. Finish off in the oven until the cheese has melted and the squash is cooked through. Serve in the skin with a big salad or a side of your favourite grains.
- butternut squash
- 8 sage leaves
- 2 tbsp olive oil
- 150g Blue cheese crumbled
- 4 heaped tbsp Tracklements Apple & Cider Brandy Chutney