{"id":552,"date":"2023-01-25T16:00:57","date_gmt":"2023-01-25T16:00:57","guid":{"rendered":"https:\/\/tracklementsglobal.com\/aus\/2023\/01\/25\/roasted-butternut-squash-with-blue-cheese-and-apple-cider-brandy-chutney\/"},"modified":"2023-01-25T16:01:14","modified_gmt":"2023-01-25T16:01:14","slug":"roasted-butternut-squash-with-blue-cheese-and-apple-cider-brandy-chutney","status":"publish","type":"post","link":"https:\/\/tracklementsglobal.com\/aus\/roasted-butternut-squash-with-blue-cheese-and-apple-cider-brandy-chutney\/","title":{"rendered":"Roasted Butternut Squash with Blue Cheese and Apple & Cider Brandy Chutney"},"content":{"rendered":"

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Cooking Directions<\/h2>\n

Serves: 2<\/p>\n

Pre-heat oven to 190\u00b0C\/375\u00b0F\/gas mark 5.<\/p>\n

Halve the butternut squash, scoop out the seeds. Score the flesh right through to the skin (but not through the skin).<\/p>\n

Finely chop the sage and mix with the olive oil.<\/p>\n

Drizzle the sage mixture over the butternut squash and roast in the oven for around 40 mins until nearly cooked.<\/p>\n

Spoon the Apple & Cider Brandy Chutney<\/a> into the bowl of the squash and scatter blue cheese over the top.<\/p>\n

Finish off in the oven until the cheese has melted and the squash is cooked through.<\/p>\n

Serve in the skin with a big salad or a side of your favourite grains.<\/p>\n

This recipe would also be amazing with Green Tomato Chutney<\/a>.<\/p>\n

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Ingredients<\/h2>\n