I don’t usually make Halloween dishes.
But I had a crate full of home-grown butternut squash in my kitchen when a friend of mine gave me a block of his home-made black garlic cheese. The handover, in a central London coffee shop, probably looked like an illicit drug tryst – the cheese resembled a very large block of resin – but cheese is my drug of choice these days!
Immediately, the orange and black colours of Halloween popped into my mind and I decided to adapt the recipe for ever popular Pete’s Cheesey Potato Bake into a Butternut Squash, Black Garlic & Blue Cheese Bake. (I added blue cheese to the black garlic cheese to give a more salty kick).
Of course, few of us make cheese from scratch at home but there are many recipes on the web that show you how to make American processed cheese slices from a combination of regular cheese, dry milk powder, milk and gelatin. I can’t give away my friend’s confidential recipe for his black garlic cheese, but you could experiment with the addition of black garlic to one of these recipes.
Because I liked the idea of the orange and black appearance, we layered the blue cheese below and the butternut squash and black garlic cheese on top, but if you use regular cheeses, you can mix all the ingredients together in the dish.
Butternut Squash, Black Garlic & Blue Cheese Bake
1 medium butternut squash
100 grams black garlic cheese
200 grams strong blue cheese (we used Stilton)
- Peel the butternut squash, halve and scrape out the seeds and pulp from the centre. Cube the flesh and add to a pan.
- Parboil the squash by bringing the water to the boil and let the squash cook for a further five minutes, remove from the heat and set aside.
- Preheat the oven to 180 C (fan).
- Chop the blue cheese into small pieces and scatter along the bottom of two individual baking dishes (or one larger dish).
- Spread the squash over the top.
- Cube the black garlic cheese, and scatter over the squash.
- Bake for about 40 minutes, until the squash is cooked through and the cheese on top has melted.
- Serve hot.
Of course, if you don’t have black garlic cheese (and don’t fancy making your own) you can enjoy the delicious combination of sweet butternut squash and salty cheese with any combination of cheeses you like.
Other winter squash / pumpkin ideas:
- Urvashi’s roast squash with porcini cream
- Nazima’s roasted squash with coriander pistachio pesto
- Helen’s butternut squash gnocchi with harissa onions
- Jeanne’s butternut squash and gorgonzola salad
- Sarah’s butternut squash and taleggio tart
- Kellie’s roasted pumpkin hummus
- Katie’s butternut squash, bacon and parmesan tarts
- Jacqueline’s smoked vegetable stew
- Stuart’s mini pumpkin and pecan loaves
- Camilla’s pumpkin fruit cake
- Laura’s spiced pumpkin, rum and chocolate chip loaf
I’m also entering this post into the following blog challenges: Shaheen’s Vegetable Palette, Ren’s Simple and in Season, Hannah’s Credit Crunch Munch by Helen and Camilla), Emily’s Extra Veg (founded by Helen and Michelle), Nayna’s Let’s Cook for Halloween, Vohn’s No Waste Food Challenge (founded by Elizabeth’s Kitchen Diary) and Sarah and Katie’s Speedy Suppers (though I’m bending the rules a touch on cooking time, the prep is so quick and easy, I hope they won’t mind).