This is an unusual dish of butternut pumpkin, roasted, then cooked in a creamy cheese sauce with quince paste (membrillo) for a great festive dish.
It is a twist on a quiche in Ottolenghi‘s Plenty More. As we do not cook with eggs, I made this into a dish that is simply the roasted pumpkin baked with cheese and quince paste in a rich creamy sauce. It has been cooked until the top is bubbling and golden. The original recipe is here if you want to make the original.
Or browse all of our Butternut dishes.
Cheesy Butternut and Quince Paste Bake
This is a very rich dish. Plan on small serves for your guests.
1 large butternut squash, peeled, cut into 2cm cubes and deseeded (about 700g)
1.5 Tblspn olive oil
sea salt and black pepper
200g stilton cheese or other blue cheese, crumbled
50g quince paste (home made or purchased), cut into 1cm dice
150ml double cream
150ml crème fraîche
2 Tblspn or more desi or greek yoghurt
2 Tblspn rice flour
2 Tblspn chopped flat-leaf parsley or mixed dried herbs
Heat the oven to 200C.
Toss the butternut in the oil, with a a little sea salt and some black pepper. Spread out on a baking tray. Roast for 30 minutes, turning once, until golden brown. Set aside to cool and lower the oven temperature to 180C.
Spread the roasted squash over the base of a baking dish, dot the stilton cheese around and about in the gaps, and sprinkle the membrillo all over. (In the photo I have 2 layers of pumkin – a packed bottom layer and some on the top layer to peek through the creamy sauce.)
Mix the cream, crème fraîche and chickpea flour in a mixing bowl with a little sea salt and some black pepper, until smooth. Thin with a little yoghurt if necessary to reach a pouring consistency. Whisk well and pour over the squash, and leave some of the filling exposed. Sprinkle over the parsley and bake for about 40 minutes. Remove from the oven serve from the dish. Can be served warm or at room temperature.
recipe notes and alternatives
Use up other pieces of cheese that you have. I’ve added soft goat’s cheese with the blue cheese and it is perfect.
Use a thick (drained) yoghurt in place of creme fraiche.
This is excellent without the quince paste too.