Chilli Roast Butternut Squash Bruschetta with Blue Cheese, Honey and Walnut on Grilled Focaccia Toast
35 Min Serves 4


  • 1 x butternut squash
  • 200g blue cheese
  • 20g chilli flakes
  • 5 x garlic cloves, crushed
  • 100g walnut halves
  • 2 tsp honey
  • 1 x lemon
  • 1 x small bunch sage
  • Sliced focaccia, toasted


  • Serve like this or with a handful of dressed rocket and enjoy.


  1. 01. Roughly dice the butternut squash into roughly 2cm cubes. The squash doesn’t have to be peeled, just take out the seeds, I find the skin gives it a bit more texture but you can peel if you want.
  2. 02. Put in a roasting tray with the chilli flakes, 4 crushed garlic cloves, the stalks of the sage (not leaves), salt, pepper and olive oil, then give it a good mix. Roast for 25-35mins at 180C until just tender.
  3. 03. Break up the blue cheese into little pieces.
  4. 04. Make a honey dressing by mixing the honey, lemon and olive oil together, then season.
  5. 05. Remove the squash from the oven and leave for 5 minutes before straining any excess cooking juices into the honey dressing.
  6. 06. Slice the focaccia (or any bread will do the job), grill or toast for a minute on each side, then rub with a peeled clove of garlic on one side.
  7. 07. Mix the squash, blue cheese, walnut halves, dressing and a few sage or mint leaves together then place on top.