Recipe of the Week Roast Squash with Caramelised Red Onions and Blue Cheese

Our first airing of a squash recipe for this year comes from our head chef JB’s mezze platter – a crowd-pleasing centre piece for a dinner party.

Our first airing of a squash recipe for this year comes from our head chef JB’s mezze platter – a crowd-pleasing centre piece for a dinner party.

 

Ingredients

1 whole squash (butternut or crown prince or patty pan squash)
1 tsp of sea salt
2 tbs of olive oil
2 large red onions
1 tbs of organic golden granulated sugar
100g cashel blue cheese
100g crushed macadamia nuts

 

Directions

Halve and deseed the squash (keep the skin on). Place the squash, skin face down, on a roasting tray. Sprinkle with a little sea salt and drizzle with olive oil. Cover with tin foil and bake for 1 hour at 150˚C. Check with the point of a knife if the squash in entirely cooked.

Peel and chop the onions. Fry them on high heat with 1 tablespoon of olive oil for few minutes and add the golden sugar. Leave the onions caramelising for few minutes and take off the heat. Take off the tin foil and cover the roast squash with the caramelised onions. Crumble the cashel blue cheese over the onions and sprinkle the crushed macadamia nuts. Turn up the oven at 180˚C and bake for a further 15 to 20 minutes.