Roasted Winter Squash Purée with Blue Cheese


As soon as it is in season, I start to cook with winter squash, which can be paired with countless different seasonings and ingredients, from sweet to savory. I’ve found that adding a mild blue cheese, such as Fourme d’Ambert, brings out the earthy-sweetness of the squash.


  • 2 lb (1 kg) winter squash, such as butternut or acorn, or Sugar Pie pumpkin
  • 2 Tbsp extra-virgin olive oil
  • 1 Tbsp heavy cream, plus more if needed
  • 1 Tbsp unsalted butter, at room temperature
  • ¼ tsp sea salt
  • ½ tsp freshly ground pepper, plus more for sprinkling
  • 3 oz (90 g) mild, soft blue cheese, plus crumbled cheese for garnish, at room temperature


Preheat the oven to 350°F (180°C). Halve the squash, discarding the seeds and fibers. Place the squash pieces on a rimmed baking sheet and drizzle with 1 tablespoon of the olive oil. Turn the pieces over and drizzle with the remaining 1 tablespoon olive oil. Cover tightly with aluminum foil and bake until the flesh is easily pierced with a fork, about 1 hour.

Remove the squash from the oven and, when cool enough to handle, scoop the flesh into a bowl. Add the cream, butter, salt, pepper, and 3 ounces blue cheese and, using an electric mixer, purée until fluffy. Add more cream if necessary for a smooth consistency. Taste and adjust the seasoning if needed.

Just before serving, return the purée to a saucepan over medium heat and heat, stirring, until hot, 3–4 minutes. Spoon into a serving bowl, garnish with the crumbled blue cheese, and sprinkle with pepper. Serve hot.