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Swiss & Butternut Bake

This recipe is such an easy and delicious way to celebrate the arrival of Swiss cheese at Farmers To You.


1 medium butternut squash
2-4 cloves garlic
4 T olive oil
4 fresh sage leaves, or 1/2 t dried, or 1 t sage salt
red chilli flakes, to taste
8 oz swiss cheese, cut into cubes

Preheat oven to 375.

Halve your squash and scoop out the seeds.

Into each seed hollow place 1-2 cloves garlic, whichever form of sage you are using, and 2 T olive oil. 

Smooth some of the olive oil onto the flsh of the squash, then place on a baking tray or pan and pop in the oven.

Roast until a fork can go through the squash with no resistance, then remove from the oven and allow to cool.

Once you can handle the squash, scoop the flesh into a small baking or pie pan.

Use a fork or potato masher to  mash together the squash and whole garlic cloves, then add the cubed swiss. 

Mix together, adding salt and red chilli flakes to taste.

Return to the oven for 15 - 20 minutes, until the cheese is molten.