ROASTED BUTTERNUT SQUASH WITH BLUE CHEESE

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Here’s an original dish for Easter that everyone will love whether they eat meat, or not. Perfect for adding some colour to your plate, butternut squash is a versatile ingredient that goes a long way and when Tracklements Apple & Cider Brandy Chutney joins the party, we’re talking a major flavour explosion!

This succulent chutney is made with Kentish Bramley apples and a liberal measure of Somerset cider brandy for a boozy kick.

Serves: 2

What You’ll Need:

  • 1 butternut squash
  • 8 sage leaves
  • 2 tbsp olive oil
  • 150g Blue cheese crumbled
  • 4 heaped tbsps. Tracklements Apple & Cider Brandy Chutney

What To Do:

  • Pre-heat oven to 190°C/375°F/gas mark 5.
  • Halve the butternut squash, scoop out the seeds.
  • Score the flesh up to, but not through, the skin.
  • Finely chop the sage and mix with the olive oil.
  • Drizzle the sage mixture over the butternut squash and roast in the oven for around 40 mins until nearly cooked.
  • Spoon the Apple & Cider Brandy Chutney into the bowl of the squash and scatter blue cheese over the top.
  • Pop back into the oven until the cheese has melted and the squash is cooked through.
  • Serve in the skin with a big salad or herb-packed couscous.

Apple & Cider Brandy Chutney RRP £3.40 for 320g, is available from Ocado and Whole Foods, as well as good fine food delis and farm shops nationwide and online at www.tracklements.co.uk.

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