Utensils & Essentials
Baking tray, foil.Gluten.
300g butternut squash
2 tablespoons of rapeseed oil
Fresh thyme x 2
100g Violife Crumbly Blue Cheese
25g dried cranberries
Maldon Sea Salt
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.