1 butternut squash
A few sprigs thyme
8oz cherry tomatoes (on the vine looks particularly attractive)
2 red onions, outer skin removed and cut into quarters lengthways
Olive oil for drizzling
7oz ROSENBORG® Danish Blue Cheese

SERVES 2

1. Preheat oven to 400°F / 200°C / Gas 6. Have ready a large, shallow roasting tin 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 tin, tuck in the tomatoes, onion wedges and scatter over the thyme sprigs. Drizzle with oil and bake for approx. 30 minutes 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.