OK, so it’s not technically “squash season” anymore, but thanks to the fact that squash can keep well for a long time once harvested if stored correctly, mean that really they are still good to go now as a seasonal veg.
Of course, butternut squash are available all year round now too and thankfully this recipe works well with any kind of squash. Blue cheese, sage and squash is a classic flavour combination, and serving this up with Orzo pasta (fast becoming my favourite pasta because of its versatility) means that this can either be viewed as a comfort food dish or a light summery dish depending on how your mood takes you!
Make this dish extra seasonal by adding a simple in-season green leaf salad with raw Russian Kale (if yours is still growing as vigorously as mine is at the moment) or if you want something with an extra bit of pep, early season rocket or oriental mustard leaves are all in season right now.