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:
300g butternut squash
2 tablespoons of rapeseed oil
Fresh thyme x 2
100g Violife Crumbly Blue Cheese
25g dried cranberries
Maldon Sea Salt

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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!
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