Sunday, 23 October 2016

roasted butternut squash with blue cheese, dates & sunflower seeds

butternut squash, blue cheese, dates, sunflower seeds, vegetarian, autumn, home cooking, comfort food, recipe, food blogger, Limousin, France, roasting, vegetables, Creuse, food blogging, recipes, dinner, lunch, side dish, Guardian Food, bleu de auvergne, sage, thyme, dried fruit, retreats, low cost retreats, affordable retreats, rural retreats, creative, retreat, wellbeing, wellness, healthy,
butternut squash with blue cheese, dates & sunflower seeds  
butternut squash, blue cheese, dates, sunflower seeds, vegetarian, autumn, home cooking, comfort food, recipe, food blogger, Limousin, France, roasting, vegetables, Creuse, food blogging, recipes, dinner, lunch, side dish, Guardian Food, bleu d'auvergne, sage, thyme, dried fruit, retreats, low cost retreats, affordable retreats, rural retreats, creative, retreat, wellbeing, wellness, healthy,
roasted butternut squash with blue cheese, dates & sunflower seeds 

roasted butternut squash with blue cheese, dates & sunflower seeds


My roasted butternut squash with blue cheese, dates & sunflower seeds is a tasty autumnal mix of flavours and textures. The dates add a sweetness that contrasts with the salty blue cheese & earthiness of the butternut squash, and the crunch of the sunflower seeds. 
A quick and easy autumn recipe, great as a vegetarian main or side dish, prepared in minutes and such a delicious way of using seasonal butternut squash. You can of course use pumpkin or any other squash in this recipe if you prefer, or that is what you have to use, and it will work just as well. I used one of our favourite local cheeses in this recipe, bleu d'Auvergne, a creamy, full flavoured blue cheese. If you get a chance to try it I can highly recommend it. 


recipe by Ema at De Tout Coeur Limousin
preparation time: 10-15 minutes
cooking time: 30-35 minutes 

ingredients
1.25-1.5kg butternut squash - peeled, de-seeded & chopped into 2 inch chunks
150g pitted & chopped dates
75g blue cheese roughly chopped/crumbled
50g sunflower seeds
2 tbsp chopped fresh sage
2 sprigs fresh thyme
2 tbsp vegetable oil
salt & pepper

to serve: 

crumbled blue cheese 
sunflower seeds 

method
Preheat the oven to 200C/gas 6.
Add all the ingredients to a large roasting tin & mix well.
Spread evenly, and roast for 30-35 minutes or until the butternut squash is cooked through and crispy & golden brown on the edges.

To serve you can sprinkle with a bit of extra blue cheese and sunflower seeds if you like. Bon appetit! 








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11 comments:

  1. I think sunflower seeds go so well with butternut squash! It sounds like such a lovely simple dish to make at this time of year.

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    1. I agree, they add a lovely crunch - and so good for us too :)

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  2. I'm a huge fan of butternut squash however it comes but I'm yet to try it with blue cheese - just sounds gorgeous! Thanks for linking up with #CookBlogShare this week x

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    1. Thanks so much Mandy - loads of lovely recipe inspiration on #cookblogshare too :)

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  3. I love butternut squash, and this sounds like such a wonderful combination with blue cheese and sunflower seeds! Delicious! x #cookblogshare

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    Replies
    1. Thanks so much - do let me know if you give it a go :)

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  4. Love this! I love squash and pumpkin at this time of year and am always looking for new ways to use it. Thank you for sharing with #CookBlogShare x

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    Replies
    1. thanks so much - one of my fave ingredients in the autumn too :)

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  5. This looks seriously tasty! I love the combination of sweet roasted butternut squash and tangy, sharp blue cheese!

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    Replies
    1. thank you so much for your lovely comments. It is a lovely combination - will definitely be trying it again :)

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  6. Such a gorgeous sounding recipe! I have a bit of butternut squash in my fridge needing used up. Might have to make this! Thank you for sharing with the #NoWasteFoodChallenge

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