Roasted butternut squash layered with a creamy blue cheese and topped with golden breadcrumbs makes a hassle-free side dish that just about everyone loves.
1 large butternut squash, peeled and cubed
2 slices white bread, roughly chopped
2 tbsps olive oil
1 large leek, thinly sliced
1/2 bunch of fresh sage, chopped
Salt and Pepper
60g good blue cheese
Preheat oven to 200°C/Gas 6.
Toss squash in a large bowl with 1 tablespoon oil until well coated. Spread evenly in a roasting tin and cook for 15 minutes or until tender and beginning to brown.
Place chopped bread pieces in a small bowl and coat with 2 teaspoons of oil.
Heat remaining 2 teaspoons oil in a large frying pan over medium-high heat. Add sliced leek and saute 5 minutes or until tender, stirring occasionally. Transfer the leek mixture to a large bowl. Add roasted butternut squash, chopped sage, salt, and black pepper. Toss gently to combine.
Spoon squash mixture into a large baking dish and sprinkle crumbled blue cheese evenly over squash mixture, and sprinkle evenly with breadcrumb mixture. Bake for 20 minutes or until the cheese is melted and crumbs are golden brown.
Photo by Helen Upshall