Sprinkle about ⅓ cup cheese over the bread in the pan. Top that with a few ribbons of squash and another ⅓ cup cheese. Cover with the reserved bread slices, toasted side down, and press lightly.

A simple butternut squash soup with tasty blue cheese. It's delicious, and it's easy to increase the quantities if you want more than one bowl. Heat the oil in a saucepan. Add the squash and ...

Carefully peel the onions to reveal the soft sweet flesh, then cut in half, then quarters and place over the squash. Dot over the blue cheese dressing ... stuck in a recipe rut, cooking the ...

In a large bowl, toss the squash with the greens, basil, olive oil, currants and the pickling liquid. Transfer to a platter. Top with the hazelnuts, garnish with cheese and serve.