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Serves: 4

Ingredients

  • 1 small butternut squash (about 750g), peeled and chopped into bite-sized pieces
  • 2 red onions, cut into thin wedges
  • 1 x 20g pack fresh sage, leaves only, roughly chopped
  • 2 tbsp olive oil, plus extra to drizzle
  • 2 x 260g packs flame-baked garlic and coriander naan breads
  • 1 x 125g pack mozzarella, drained and torn into bite-sized pieces
  • 100g Shropshire blue cheese, roughly chopped

Method

  1. Preheat the oven as hot as it will go. Meanwhile, toss the butternut squash, onions and sage in a bowl with 1 tbsp of the oil. Spread out on a baking tray and roast for 25-30 minutes until tender.
  2. Arrange the naan breads on two large baking trays and scatter over roasted veg. Top with the mozzarella and blue cheese, then the remaining sage. Bake for 10-12 mins until the cheese has melted. Serve drizzled with a little extra olive oil.
 

About the author

Sarah Alcock