Maple-roasted butternut squash with kale and blue cheese yogurt

Serves: 2 Prepare & Cook:


  • ½ large butternut squash (approx 600g), cut into 2cm-thick slices
  • ½ tbsp spinneysFOOD Maple Syrup
  • 1½ tbsp olive oil
  • 1 spinneysFOOD Peeled Garlic Clove, crushed
  • 5 thyme sprigs, leaves picked
  • 50g blue cheese, crumbled
  • 50g natural yogurt
  • 4 kale leaves (approx 125g), stems discarded and finely shredded
  • zest of 1 lemon
  • 1 tbsp chopped walnuts
  • pinch chilli flakes (optional)


  1. Preheat the oven to 200°C, gas mark 6. Arrange the squash slices in a large roasting tray.
  2. Combine the maple syrup, olive oil, garlic and thyme in a bowl. Season, brush over both sides of the squash and roast for 25-30 minutes, turning halfway, until golden and tender. Keep warm.
  3. Meanwhile, set a saucepan with the blue cheese and yogurt over a low heat. Stir until the cheese has melted then add the kale. Cook for 1-2 minutes until just wilted and warmed through.Stir in the lemon zest and season.
  4. To serve, arrange the roasted squash and kale yogurt on a large plate and scatter with the walnuts and chilli flakes, if you like.

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