Skip to content

Vegetarian, South and mountains

Roasted squash with Auvergne blue cheese and walnuts

Roasted squash with Auvergne blue cheese and walnuts is a vegetarian dish for 4 people, ready in 50 minutes, very easy to make, for about €2.80 per person. The key to success is spacing the squash wedges out on the baking sheet so they caramelize instead of steaming, and finishing with a drizzle of honey to soften the sharpness of the blue cheese.

A beautiful squash roasting in the oven, melted blue cheese and crunchy walnuts on top, sound good for tonight?

Roasted squash with Auvergne blue cheese and walnuts
Total time
50 min
Difficulty
Very easy
Cost per person
€2.80
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Roasted butternut squash turns tender under a lightly caramelized skin, especially along the edges that touch the baking sheet. Auvergne blue cheese melts over it in minutes, bringing a bold, tangy flavor that the honey immediately tames. The walnuts keep their crunch and break up the soft texture of the squash, creating a contrast that works in every bite.

This dish takes little hands-on effort but a bit of oven time, which makes it great for a weeknight when you want to get the squash in the oven and handle other things for thirty five minutes. It also works well for a casual dinner with friends in winter, served in the middle of the table with toasted bread for scooping up the melted cheese and pan juices.

The ingredients

4 people

Fruits and vegetables

  • Butternut squash 1.2 kg
  • Thyme 4 sprigs

Dairy

  • Auvergne blue cheese 120 g

Pantry

  • Walnut halves 60 g
  • Honeyoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 8 slices

Allergens Lactose, Tree nuts, Gluten

The step by step recipe

  1. Preheat the oven to 200°C, wash the squash and cut it into thick wedges without peeling it, removing the seeds.

    A tablespoon works well to scrape out the seeds cleanly.

  2. Place the wedges on a baking sheet, drizzle with olive oil, season with salt and pepper, and sprinkle with thyme.

    Arrange them without overlapping, otherwise they'll steam instead of caramelizing.

  3. Roast until a knife tip slides in with no resistance. 35 min

    Flip the wedges halfway through for even browning on both sides.

  4. Crumble the blue cheese over the squash, add the crushed walnuts and a drizzle of honey, then return to the oven for 5 minutes. 5 min

    The honey softens the sharpness of the blue cheese, don't skip it.

  5. Toast the slices of country bread and serve them alongside for dipping.

    Rub them with half a garlic clove if you want an extra touch of flavor.

Our tips to get it right

  • Cut the squash wedges to a similar size so they all cook at the same rate, otherwise some stay firm while others fall apart.
  • If your blue cheese is very strong, use a bit less or add extra honey when serving to balance it out.
  • Crush the walnuts right before serving, they lose their crunch if left sitting out too long.

The variations

  • Swap the Auvergne blue cheese for gorgonzola or roquefort, you'll still get that melted texture with a slightly different flavor.
  • For a milder version that works for kids, use a mountain tomme or fresh goat cheese instead of blue cheese.
  • For a faster version, cut the squash into smaller cubes, they'll roast in about 20 minutes instead of 35.

What to serve it with

  • A green salad with sharp vinaigrette
  • A glass of sparkling apple juice
  • A light soup to start

Storage

This dish keeps for 2 days in the fridge in a sealed container. Reheat it in the oven rather than the microwave so the squash doesn't turn mushy. Freezing isn't recommended, the melted blue cheese changes texture once thawed.

Questions about this dish

Can you prepare the squash ahead of time?

You can roast the squash wedges a few hours ahead and leave them at room temperature. Add the blue cheese, walnuts, and honey just before the final 5 minutes in the oven.

Do you need to peel butternut squash before roasting it?

No, butternut skin becomes tender when roasted and is perfectly fine to eat. It also helps the wedges hold their shape in the oven.

What cheese can I use if I don't like blue cheese?

A mild gorgonzola or reblochon works well and melts with the same creamy texture. Avoid drier cheeses, they won't coat the squash the same way.

How do you keep the squash from turning soggy instead of roasted?

Space the wedges out on the baking sheet so steam can escape instead of softening them. Starting with a hot oven also helps the squash caramelize properly.

How long does it take to make a roasted squash with Auvergne blue cheese and walnuts, served with country bread?

Count 50 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a roasted squash with Auvergne blue cheese and walnuts, served with country bread?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a roasted squash with Auvergne blue cheese and walnuts, served with country bread cost?

About €2.80 per serving, or €11.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, tree nuts, gluten. Always check the labels of the products you buy.

Cuisine from the South and the mountains

See all

Recipes with squash

See all