Ingredients

  • 1 large butternut squash
  • Oil to drizzle such as olive or rapeseed
  • 50g Devon blue cheese
  • Large handful of pecans
  • 20 red or black seedless grapes
  • 2 tbsp runny honey
  • 60g rocket leaves to serve

Method

  1. Preheat your oven to 200˚C/180˚C fan-assisted/gas mark 6. Trim the ends of the squash and cut in half lengthways. Scoop out the seeds and cut into chunky wedges, drizzle over oil and rub in (there’s no need to peel). Season with salt and pepper. Roast in the oven for about 30-40 minutes or until cooked. Remove from the oven and set aside.
  2. Heat a small frying pan over a gentle heat. Add the grapes and honey. Swirl the pan around and cook for about 5 minutes until the honey caramelises the grapes and they begin to burst. Turn off the heat.
  3. Arrange the rocket between four plates, and scatter over the roast squash, blue cheese, pecans and caramelised grapes. Drizzle a little more honey around the plates, and serve.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 22 August 2017

You may also be interested in…

Recipe

Moroccan lamb pie with pumpkin & chickpeas

This delicious meal is a great way to make the most of seasonal pumpkin

Read more…

Recipe

Hearty minestrone soup

Colourful and warming, this soup is perfect for those chilly autumn evenings

Read more…

Recipe

Broccoli with smoked anchovy beurre noisette

This simple dish is perfect as a starter or a side

Read more…

Recipe

Pumpkin pie with chestnut cream

A thriller of a sweet treat in time for Hallowe’en

Read more…

Recipe

Blackberry & almond crumble tray bake

A fruity treat for National Baking Week (16-22 October)

Read more…

Recipe

Roasted butternut squash with a Devon blue cheese, pecan and caramelised grape salad

This warming salad is the perfect starter to an autumn supper

Read more…

View the archive