Butternut squash with cheddar, tomato and red onion salsa

Butternut squash with cheddar, tomato and red onion salsa


  1. Pre-heat the oven to 200°C/fan oven 180°C/Gas 6.
  2. Place the butternut squash halves in a roasting pan, cut sides up. Brush with the olive oil and add the sprigs of rosemary or thyme. Transfer to the oven and bake for 40-45 minutes, or until the squash is tender when tested with a knife.
  3. Meanwhile, make the salsa by mixing together the celery, red onion, cucumber, tomatoes, parsley and chunks of Cheddar. Season to taste.
  4. Serve the butternut squash with the salsa spooned into the cavities.

 Recipe from Pilgrims Choice

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The salsa can also be used to serve with other vegetables, such as baked potatoes, marrow, baked courgettes and baked sweet potatoes


1 small butternut squash, halved lengthways and deseeded
1 tbsp olive oil
2 sprigs rosemary or thyme
For the salsa:
2 celery sticks, finely chopped
1 small red onion, finely chopped
1/4 cucumber, finely chopped
2 tomatoes, finely chopped
3 tbsp chopped fresh flat leaf parsley
75g (3oz) Pilgrims Choice Reduced Fat cheese, cut into tiny cubes


Time: 20 minutes
Serves: 2
Nutrition: n/a