Taste Buds magazine logo
Roasted butternut squash with a Devon blue cheese, pecan and caramelised grape salad

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

This warming salad is the perfect starter to an autumn supper


  • 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


  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.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

About Taste Buds magazine

Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

Tell us what you think…

Taste Buds is your magazine. If you know of a business that you would like to share with other readers we would love to hear from you.

Publishing Enquiries
Jeff Cooper: 01626 871161

Editorial Enquiries
Jennie Cooper: 01626 871161

Advertising Enquiries
Julie Hutchins: 07843 621463

Prefer Print?

The MayJune 2020 issue of Taste Buds is out now