Baked Butternut with Blue Cheese and Micro Leaves

Makes 4 halves


2 small to medium-sized butternut squash
30ml Huletts Golden Syrup
30ml olive oil
squeeze of lemon juice
120g blue cheese, divide into 4 portions
20g micro leaves (sprouts)
salt and black pepper


  1. Preheat the oven to 180ºC.
  2. Cut the butternut lengthways, remove the seeds and place on a baking sheet (skin-side down).
  3. Mix the syrup, olive oil and a squeeze of lemon juice and drizzle over the butternut halves.
  4. Place in oven and cook for ±40 minutes or until tender.
  5. Place a portion of the blue cheese in each butternut pocket, garnish with micro leaves.
  6. Drizzle with extra syrup dressing, season with salt and black pepper and serve.