I picked up some smoked gorgonzola on sale the other day and have been wondering what to do with it. I mean, of course we could just eat it. I do love a good blue cheese. But I thought it would be nice to take advantage of it in a recipe if I could.

I thought this squash recipe looked like a good fit for it and I was right! This was incredible. None of the leftovers even made it into the fridge. TF and I just ate them. We demolished an entire squash in one sitting! (To be fair, it was a relatively small acorn squash, so I'd only made a half batch of the recipe, but still...) You'd better believe this is going in the "definitely make again" bucket. It's tasty, it's easy, and it's even reasonably healthy. What's not to love?!

Puréed Squash with Blue Cheese

Slightly adapted from Vegetable of the Day by Kate McMillan

Ingredients

• 1-2 winter squash weighing about 1kg total (acorn or butternut are ideal)
• 1 Tbsp. olive oil
• 1 Tbsp. heavy (35%) cream
• 1 Tbsp. unsalted butter
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 90g blue cheese¹

Directions

1. Preheat oven to 180°C (350°F).
2. Cut squash in half and scoop out the seeds.
3. Drizzle with oil and rub oil into all surfaces, inside and out.
4. Place, cut-side-down, on a baking sheet and roast at 180°C (350°F) until squash is tender (45-60 minutes depending on shape and size of squash).
5. Scoop the flesh out of the skin and discard the skins.
6. Combine squash, cream, butter, salt, pepper, and cheese and beat until well mixed and somewhat fluffy.
7. If squash has cooled, reheat gently before serving.

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¹ As noted, I used a smoked gorgonzola for mine and I really liked the results. But feel free to experiment with other blues. The recipe recommends a relatively soft, mild blue cheese, but follow your heart! (Although a soft cheese will be easier to mix into the squash, so probably try to avoid anything too firm.) ^Back