50 Minseasy

Serves: 4

Butternut Squash Orzo Pasta with 1912 Stilton blue cheese


  • ½ butternut squash, peeled & cut into small cubes
  • 1 red onion, peeled & cut into small cubes
  • 6 fresh sage leaves
  • 150g 1912 Stilton®, crumbled
  • 2 courgettes, roughly chopped
  • 1 deseeded red pepper, cut into strips
  • 1 garlic clove, crushed
  • 60ml olive oil
  • 250g orzo pasta
  • Pinch salt


A really, really simple but delicious recipe. An ideal midweek hearty meal, all of the hard work is done in the oven. Put your feet up and just bring it all together at the end, it keeps great in the fridge and the 1912 Stilton® is delicious when browned. The toasted tangy Stilton® adds a whole new dimension to this moreish pasta dish.


  1. Preheat oven to 180°C/350 °F/Gas 4. In a large ovenproof pan or medium baking dish, combine all the vegetables and sage with most of the olive oil. Season with salt and toss to combine.
  2. Crumble the Blue Stilton® over the mixture and drizzle top with remaining olive oil. Bake for 40 to 45 minutes, until vegetables are soft, and theStilton® is golden brown.
  3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions.
  4. Add cooked pasta to the vegetable mixture and stir until completely combined.
Butternut Squash Orzo Pasta with 1912 Stilton blue cheese

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