Roast squash with blue cheese and pickled walnuts
- November 2015
- Serves 6 as a side dish
- Hands-on time 20 min, oven time 1 hour
Roast squash with tangy blue cheese and crunchy walnuts is the perfect side recipe for a cold day.
- Vegetarian recipes
- 14g (4.5g saturated)
- 16.2g (8.9g sugars)
You don’t need to peel the butternut squash. After roasting, the skin softens and turns beautifully chewy.
Roast the squash up to 6 hours in advance. Reheat in a 200°C/180°C fan/gas 6 oven for 15 minutes, turning twice, then add the blue cheese and pickled walnuts from step 2.
Rate & review
Or, how about...?
Roast squash with pumpkin seed pesto
A hearty winter salad recipe made with red onion, pearl barley, feta cheese and a...