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Stuffed butternut squash with blue cheese

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
Great for special occassions, takes a bit of time but is easy to do


  • Butternut squash, skin on, halved
  • cous cous packet for 2 people - tomato
  • blue cheese
  • vegetable oil


  • STEP 1
    Preheat oven to 220C/ 450°F. Wash the outside of the squash. Slice in half and scoop out seeds. Score the flesh, drizzle with oil then place on a baking tray flesh side up. Roast for 45 minutes or until the flesh is tender. Take out and let cool until it can be handled. Reduce oven temperature to 200c/425°F.
  • STEP 2
    Scoop out the flesh of each squash. Add the flesh to a large bowl and mash. Add flavoured cous cous packet (made up to pack instructions with water) and crumble half of the blue cheese. Stuff the squash shell with the filling.
  • STEP 3
    Sprinkle the remaining blue cheese on top of each butternut squash half . Bake for another 20 minutes. The top should be melted cheese, and the squash hot all the way through. Serve a half of butternut squash per person. Skin is edible.

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