Roasted Butternut Squash with Crumbly Vegan Cheese & Dried Cranberries
By Masterchef winner
Steven Wallis
Serves 2
1hr and 15mins
Sulphites. Tree Nuts
Utensils & Essentials
Baking tray, foil.
Allergens: Sulphites.NOTE TO CUSTOMERS: PLEASE NOTE THAT THE VEGAN CHEESE THE CHEF MENTIONS IN THE VIDEO RECIPE HAS BEEN DISCONTINUED AT THE MOMENT.
THE VEGAN ALTERNATIVE YOU WILL FIND IN YOUR RECIPE BOX HAS BEEN APPROVED AND SUGGESTED BY THE CHEF TO REPLACE IT PERFECTLY.
Ingredients:
500g butternut squash
2 tablespoons of rapeseed oil (not included)
2 Fresh thyme
100g Crumbly Vegan Cheese
25g dried cranberries
14g Maldon Sea Salt
How to make
Roasted Butternut Squash with Crumbly Blue Cheese & Dried Cranberries
Pre-heat the oven to 180C fan.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 Crumbly Vegan 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.
