Butternut squash with Pilgrims Choice cheddar, tomato and red onion salsa

This hearty veggie dish will bring smiles all round and is a quick dish to pull together at the end of a long day - just whack it in the oven

Roasted Butternut Squash
  • Serves 2


  • 1 Butternut squash halved lengthways and deseeded
  • 1tbsp Olive oil
  • Rosemary
  • Cucumber
  • Tomatoes
  • Celery
  • Red onion
  • Piligrim's choice chedder


  • STEP 1

    Pre-heat the oven to 200°C/fan oven 180°C/Gas 6

  • STEP 2

    Place the butternut squash halves in a roasting pan, cut sides up. Brush with the olive oil and add the sprigs of rosemary or thyme. Transfer to the oven and bake for 40-45 minutes, or until the squash is tender when tested with a knife.

  • STEP 3

    Meanwhile, make the salsa by mixing together the celery, red onion, cucumber, tomatoes, parsley and chunks of Cheddar. Season to taste.

  • STEP 4

    Serve the butternut squash with the salsa spooned into the cavities.


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