The Gorgonzola gives the dish a little kick: it’s just strong enough to enhance the flavour, spicy enough to complement the sweetness of the pumpkin, and creamy enough to actually go with the whole texture of the dish. It is a classic combination.
1 medium size butternut squash cut into 2cm pieces
2 slices of bread
200g spicy Gorgonzola cheese
2 spring onions
150g mushrooms (your favourite variety)
1 bunch of sage
Roast the butternut squash in a hot oven (200C) for 30 minutes. When ready, mix with the cheese and spring onions. Season well. Add on top of a buttered slice of toast.
Alternatively, add the mixture to a bowl of pasta for a quick and easy dinner dish.