Roasted Butternut Squash with Blue Cheese & Apple & Cider Brandy Chutney

Serves: 2

You will need

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

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