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  • Olive Magazine

    Veggie stars

    Oct 28, 2021 3 minutes
    Recipes ADAM BUSH
    Photographs JONATHAN GREGSON

    Blue cheese, leek and grain stuffed butternut squash

    2 HOURS | SERVES 4 | EASY | V

    butternut squash 1 large, halved lengthways and seeds removed
    unsalted butter 75g
    leeks 2, finely chopped
    garlic 2 cloves, finely chopped
    soft white breadcrumbs 50g
    mixed grain pouch 250g
    blue cheese (such as stilton or danish blue) 75g, crumbled
    flat-leaf parsley a small bunch, finely chopped
    lemon ½, juiced

    1 Heat the oven to 190C/fan 170C/gas 5. Scoop out some flesh from the neck of the butternut squash, ensuring you leave a shell about 2cm thick. Finely chop

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