1 butternut squash
8 sage leaves
2 tbsp olive oil
150g Blue cheese crumbled
4 heaped tbsps
Tracklements Apple & Cider Brandy Chutney
1 Pre-heat oven to 190°C/375°F/gas mark 5.
2 Halve the butternut squash, scoop out the seeds.
3 Score the flesh up to, but not through, the skin.
4 Finely chop the sage and mix with the olive oil.
5 Drizzle the sage mixture over the butternut squash and roast in the oven for around 40 mins until nearly cooked.
6 Spoon the Apple & Cider Brandy Chutney into the bowl of the squash and scatter blue cheese over the top.
7 Pop back into the oven until the cheese has melted and the squash is cooked through.
8 Serve in the skin with a big salad or herb-packed couscous.
Recipe courtesy of Tracklements