A Delicious magazine recipe.
Ingredients
2 tbsp olive oil
1 Large (1.2 kg) butternut squash
100 g vegetarian stilton
Handful fresh flatleaf parsley, chopped
4-5 pickled walnuts, chopped
Squeeze lemon juice
Method
Heat the oven to 200c/180c fan/gas 6. Put the oil in a
large, shallow baking tray casserole put in the oven to heat up. Deseed and chop the squash into 1.5 cm pieces. When the oil is very hot, and the squash, season
and roast for around 1 hour, turning once or twice, until the squash pieces are
golden and slightly.
Crumble over the stilton, then return to the oven for 5
minutes melt the cheese. Sprinkle over
the parsley, chopped walnuts and some salt, then squeeze over a drizzle of lemon
juice and serve hot or warm.
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