Roasted Butternut Squash With Gorgonzola Cream - cooking recipe

Ingredients

2 1/4 lbs butternut squash, cut into wedges, seeds removed and reserved
1/4 cup olive oil
1 1/4 cups heavy cream
1 clove crushed garlic
1.75 oz gorgonzola, crumbled
None None Chives, finely chopped, to serve

Preparation

Preheat oven to 400\u00b0F. Arrange squash wedges in single layer in a baking dish. Drizzle with half the oil and season to taste. Bake 30-35 minutes, until golden and just tender.
Meanwhile, rub excess flesh from seeds and toss in remaining oil. Place in one corner of the baking dish. Bake another 10-15 minutes, until seeds are golden and squash is tender.
In a small frying pan, heat combined cream and garlic over medium heat, stirring. Simmer 2-3 minutes. Remove from heat, stir in gorgonzola and season to taste. Serve roasted squash drizzled with gorgonzola cream and topped with seeds and chives.