Roast squash with blue cheese and pickled walnuts

Method

1. Heat the oven to 200°/180°C fan/ gas 6. Put the oil in a large, shallow baking tray or casserole and put in the oven to heat up. Deseed and chop the squash into 1.5cm pieces (see tip). When the oil is very hot, add the squash, season and roast for around 1 hour, turning once or twice, until the squash pieces are deep golden and slightly charred.
2. Crumble over the stilton, then return to the oven for 5 minutes to melt the cheese. Sprinkle over the parsley, chopped walnuts and some salt, then squeeze over a drizzle of lemon juice and serve hot or warm.