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Roasted Butternut Squash with Pecorino Cheese and Devil's Honey


For the squash

2 butternut squash
6 tbsp/go ml extra-virgin olive oil
Sea salt
lb/225 g fresh pecorino cheese, cut into in-/6-mm-thick squared slices

For the devil's honey

cup/120 ml wildflower honey
tsp crushed red chillies


Serves: 4


To prepare the squash: Preheat the oven to 375°F/ 190°C/gas 5. Peel the squash and cut the neck of each squash into 1-in/2.5-cm rounds. Reserve the bottoms of the squash for another use. Drizzle with a little olive oil. Use your fingers to coat every side of the squash rounds with the oil. Season with sea salt. Bake the squash rounds on a baking sheet/tray for 20 to 30 minutes, or until the squash is tender to the touch of a fork. Set aside until cool enough to handle. Lightly oil a baking dish and either layer the slices of cooked squash and cheese au cheval (shingled like fallen dominoes) or stack up in towers. Bake for 15 to 20 minutes or until the cheese is runny and gooey.

To prepare the devil's honey: Combine the honey and chillies in a small saucepan. Cook gently over medium heat until the honey just begins to bubble. Remove from the heat and let cool to room temperature.

Drizzle the honey over the squash before serving. 

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