Roasted Butternut Squash with Violife Crumbly Blue Cheese & Dried Cranberries

By Masterchef winner
Steven Wallis

Serves 2
1hr and 15mins
Gluten

Utensils & Essentials

Baking tray, foil.

Gluten.

Ingredients:
500g butternut squash
2 tablespoons of rapeseed oil (not included)
2 Fresh thyme
100g Violife Crumbly Blue Cheese
25g dried cranberries
14g Maldon Sea Salt

LayoutHub is an easy page builder that helps merchants quickly set up an online store with any kind of page type by using our library of pre-designed layouts and blocks.


How to make

Roasted Butternut Squash with Violife Crumbly Blue Cheese & Dried Cranberries
Scrub, de-seed and cut squash into wedges. Season well and drizzle rapeseed oil. 
Cover in foil and bake for around 1 hour until the flesh is soft and tender.
Uncover the squash and cook for a further 10 minutes until the ends are well caramelised.
Plate up and crumble over the Violife Crumbly Blue Cheese and scatter with dried cranberries. 
Serve and enjoy!
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!

To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.