Recipes

Roasted Butternut Squash with Blue Cheese

Makes 2 servings

Roasted Butternut Squash with Blue Cheese

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Try your favorite herbs in this savory side.

Ingredients
  • 1 butternut squash
  • A few sprigs thyme
  • 8 oz cherry tomatoes (on the vine looks particularly attractive)
  • 2 red onions, outer skin removed and cut into quarters lengthwise
  • Olive oil for drizzling
  • 7 oz Castello-Rosenborg® Danish Blue cheese
Directions

1. Preheat oven to 400°F. Have ready a large, shallow roasting tin or something similar.

2. Cut the squash in half lengthwise; scoop out all seeds and then cut each half into 4 or 6, depending on size.Lay the squash in roasting tin, tuck in the tomatoes, onion wedges and scatter over the thyme sprigs. Drizzle with oil and bake for approx. 30 minutes until squash is cooked when tested with a knife point.

3. Remove from oven and scatter over the cheese, return to oven for a few minutes to allow cheese to just begin to melt.

4. Serve immediately as a supper dish or accompaniment to grilled meats.