Roasted Butternut, with Blue Cheese and Shiitake Mushrooms

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Recipe by Cook Vegetarian
Serves 2
Ready in 60 mins +

Ingredients

  • 1 large butternut squash
  • 1 garlic clove, crushed
  • 160g orzo pasta
  • 1 banana shallot, finely chopped
  • 10 fresh sage leaves, shredded
  • 60g shiitake mushrooms, sliced
  • 125g vegetarian blue cheese,crumbled
  • 30g walnuts, roughly chopped
  • olive oil, for brushing
  • three knobs of butter

Nutritional Information:

Calories: 890
Fat: 58.7g

How To Cook

  1. Preheat the oven to 190C/375F/Gas 5. Clean the outside of the squash. Cut the squash in half, Scoop out and remove the seeds and soft fibres.
  2. Place the squash halves in an ovenproof dish; add a knob of butter and the garlic to the hollow of each butternut. Brush the rest of the flesh with olive oil and season with salt and pepper. Bake in a preheated oven for 1hr until the squash flesh is fork tender.
  3. While the squash is cooking, prepare the filling by cooking the pasta according to the pack instructions.
  4. Sauté the sage, mushrooms and shallots in a frying pan with a knob of butter, until soft. Mix this in with the cooked orzo.
  5. Scoop the flesh from the butternut squash leaving a good 1cm of flesh. Mix the scooped out flesh with the pasta mixture, along with half of the blue cheese and walnuts.
  6. Divide the mixture between the two butternut halves and sprinkle each with the remaining cheese and walnuts.
  7. Place back in the oven for 15 minutes, until cheese is melted and slightly golden all over, then serve.
    8. www.charlottetolhurst.com
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Roasted Butternut, with Blue Cheese and Shiitake Mushrooms
  • Recipe by Cook Vegetarian
  • Serves 2
  • Ready in 60 mins +
    Ingredients
  • 1 large butternut squash
  • 1 garlic clove, crushed
  • 160g orzo pasta
  • 1 banana shallot, finely chopped
  • 10 fresh sage leaves, shredded
  • 60g shiitake mushrooms, sliced
  • 125g vegetarian blue cheese,crumbled
  • 30g walnuts, roughly chopped
  • olive oil, for brushing
  • three knobs of butter
    How to Cook
  1. Preheat the oven to 190C/375F/Gas 5. Clean the outside of the squash. Cut the squash in half, Scoop out and remove the seeds and soft fibres.
  2. Place the squash halves in an ovenproof dish; add a knob of butter and the garlic to the hollow of each butternut. Brush the rest of the flesh with olive oil and season with salt and pepper. Bake in a preheated oven for 1hr until the squash flesh is fork tender.
  3. While the squash is cooking, prepare the filling by cooking the pasta according to the pack instructions.
  4. Sauté the sage, mushrooms and shallots in a frying pan with a knob of butter, until soft. Mix this in with the cooked orzo.
  5. Scoop the flesh from the butternut squash leaving a good 1cm of flesh. Mix the scooped out flesh with the pasta mixture, along with half of the blue cheese and walnuts.
  6. Divide the mixture between the two butternut halves and sprinkle each with the remaining cheese and walnuts.
  7. Place back in the oven for 15 minutes, until cheese is melted and slightly golden all over, then serve.
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