Roast squash with mushrooms, leeks and stilton

This is simple, delicious and perfect for cold October nights.

Ingredients:

• 1 medium squash
• 1 large leek
• 2 tbsp olive oil
• Pinch each of salt and black pepper
• 250g mixed mushrooms
• A few sage leaves
• Handful of walnuts
• 100g stilton (or vegetarian alternative)

Method:

1. Slice and deseed the pumpkin and slice the leek, then toss in a large roasting tin with 1 tbsp olive oil and a pinch each of salt and black pepper. Roast for 30 minutes at 220°C/200°C fan/gas 7.
2. Toss the mushrooms with another tbsp olive oil, a few sage leaves and a handful of walnuts. Add to the tin, crumble over the stilton and roast for 10 minutes more until charred and the cheese has melted.