Rosenborg.com - Canada - ROASTED BUTTERNUT SQUASH WITH BLUE CHEESE AND THYME

PRODUCTSROSENBORG DANISH BRIERECIPES - WHATEVER THE OCCASIONHISTORYAWARDSFREQUENTLY ASKED QUESTIONSCONTACTRECIPES - WHATEVER THE OCCASIONBAKED ASPARAGUS WITH BLUE BRIESTUFFED BEEFSTEAK TOMATOESROASTED BUTTERNUT SQUASH WITH BLUE CHEESE AND THYMEGARLIC BREAD WITH BLUE CHEESESWEET POTATO MASHGREEK YOGHURT WITH BLUE CHEESE HERB DIPGNOCCHI WITH BLUE CHEESE AND RUCCOLA

BAKED ASPARAGUS WITH BLUE BRIE

STUFFED BEEFSTEAK TOMATOES

ROASTED BUTTERNUT SQUASH WITH BLUE CHEESE AND THYME

GARLIC BREAD WITH BLUE CHEESE

SWEET POTATO MASH

GREEK YOGHURT WITH BLUE CHEESE HERB DIP

GNOCCHI WITH BLUE CHEESE AND RUCCOLA


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ROASTED BUTTERNUT SQUASH WITH BLUE CHEESE AND THYME

INGREDIENTS

1 butternut squash
A few sprigs thyme
225g cherry tomatoes (on the vine looks particularly attractive)
2 red onions, outer skin removed and cut into quarters lengthways
Olive oil for drizzling
200g Rosenborg Danish Blue Cheese, roughly diced
SERVES 2

METHOD

1. Preheat oven to 200ºC/400ºF. Have ready a large, shallow roasting pan or similar.
2. Cut the squash in half lengthways, scoop out all seeds and then cut each half into 4 or 6 depending on size.
3. Lay the squash in roasting pan, tuck in the tomatoes, onion wedges and scatter over the thyme sprigs. Drizzle with oil and bake for approx. 30 minutes or until squash is cooked when tested with a knife point.
4. Remove from oven and scatter over the cheese, return to oven for a few minutes to allow cheese to just begin to melt. Serve immediately as a supper dish or accompaniment to grilled meats.

Rosenborg Traditional Danish Blue Cheese

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