Nicole's Roast Squash & Pevensey Blue Crumble

To celebrate the launch of our Melting Selection, we asked our colleagues how they like to cook with cheese at home and we received this dish from Nicole who works in our Retail Team. 

As the nights draw in I crave the intense flavours of blue cheese, which got me wondering if I could combine my love of Pevensey Blue, squash and oats. I have used gluten free ingredients in the recipe but you can substitute them for oats that aren’t certified gluten free and plain wheat flour. Pevensey Blue works wonderfully in this crumble with pockets of oozing blue cheese you can delve into. I used an enamel pan for this recipe as I find it is the perfect dish for a crumble but you can use any shape dish that is roughly the same size.

INGREDIENTS (serves 4)

You will need a pan for your crumble roughly 18cm x 25cm 

For the filling:

1kg Butternut Squash

1/2 tsp Dried Thyme

Sea Salt

Olive Oil

A few sprigs of fresh sage

1 White Onion

250g Pevensey Blue

150ml Double Cream

For the crumble:

70g Gluten Free Oats

70g Gluten Free Flour

50g Pumpkin Seeds and Sunflower Seeds

50g Cold Salted Butter, cubed 1cm

1 level tsp flakey Sea Salt

METHOD

1. Preheat your oven to 200°C Fan.
2. Peel and dice your squash and place into roasting trays with a drizzle of olive oil (about 2 tbsp), a few pinches of flaky sea salt and some dried thyme. If your squash is bigger, roast it all at the same time and save some for another meal. 
3. Roast the squash for 35-40 minutes, checking on it half way and giving it a turn. 
4. Whilst the squash is roasting finely chop your onion and fry on a low heat with a bit of oil, add in the freshly chopped sage, you could always use 1 tsp dried sage or thyme here instead of fresh.
5. Chop the Pevensey Blue roughly into 1cm cubes. 
6. To make the crumble topping place the flour and oats in a large bowl with the cubed cold butter and rub with your fingers until you have a breadcrumb consistency. Then stir in the seeds and salt. 
7. Once the squash is out of the oven turn the temperature down to 180°C
8. In a large bowl mix the roast squash, fried onions, Pevensey Blue and double cream, pour the mix into your crumble tin and top with your crumble mix. 
9. Place in the oven for 25-30 minutes, you will see the top brown slightly and pockets of melted cheese appearing. 
10. This goes great with a simple bowl of greens like purple sprouting broccoli in the autumn.