Stuffed butternut with Belgian endive, blue cheese and walnuts

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Stuffed butternut with Belgian endive, blue cheese and walnuts plays with contrast: soft and crunchy, sweet and bitter, mild and sharp.

Why does this filling work so well?

Butternut is naturally soft and sweet. Belgian endive adds a slight bitterness, blue cheese brings sharpness and walnuts add bite, making the stuffed squash far more interesting.

Serves: 4 people

Preparation time: 45 min

Ingredients

• butternut squash – 2 small
• Belgian endive – 4 heads, sliced
• blue cheese – 5 oz, crumbled
• walnuts – 1/2 cup, roughly chopped
• red onion – 1 large, sliced
• butter – 2 tbsp
• olive oil – 2 tbsp
• thyme – 1 tbsp, chopped
• honey – 1 tsp
• salt – to taste
• black pepper – to taste

Method

STEP 1
Heat the oven to 400°F. Halve the butternuts lengthwise and scoop out the seeds. Rub with 1 tablespoon olive oil, salt and pepper.
STEP 2
Roast cut side down for 35 to 40 minutes, until tender.
STEP 3
Meanwhile, soften the red onion in the butter and remaining olive oil. Add the endive and cook until lightly caramelized. Stir in the thyme and honey.
STEP 4
Turn the roasted butternuts over and gently loosen some flesh with a fork. Spoon in the endive mixture.
STEP 5
Top with blue cheese and walnuts and return to the oven for 8 minutes. Serve hot.