Maple-roasted butternut squash with kale and blue cheese yogurt
Serves: 2Prepare & 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)
Preheat the oven to 200°C, gas mark 6. Arrange the squash slices in a large roasting tray.
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.
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.
To serve, arrange the roasted squash and kale yogurt on a large plate and scatter with the walnuts and chilli flakes, if you like.