Tuesday, 26 November 2013

BUTTERNUT SQUASH WITH LEEK AND STILTON



Click here for the 'Seeds of Eaden' seed shop

This dish is a great festive dish that vegetarians will love and provides a great alternative to the turkey course..  You can prepare it the day before ready for roasting too.

Serves 2


Ingredients

1 butternut squash
1 leek
80 g Stilton cheese
50 g walnuts
3 tea spoon olive oil
2 tea spoon maple syrup

Method

Preheat the oven to 200C/gas mark 6.

Cut the butternut squash in half and scoop out the seeds.  Place in a roasting tin and drizzle with oil.

Cook for 45 minutes until tender.

Chop the leek into thin slices and cook in a pan gently for a few minutes until it softens. Transfer to a bowl and add the walnuts.

Gently scoop out the flesh from the cooked squash and add to the bowl.  Mix together and place back into the skins.

Sprinkle Stilton cheese on top and drizzle with maple syrup.

Roast for a further 15 minutes until golden brown.

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