Pic of Roasted butternut squash, stilton and walnut pincho

Roasted butternut squash, stilton and walnut pincho

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Roasted butternut squash, stilton and walnut pincho

Starter Serves 6 45 min
Pinchos are originally from the Basque country in the north of Spain. They are similar to tapas, but smaller in size and with a slice of crusty bread as a base. We have been inspired by this traditional food to create four pinchos recipes full of flavour and using vegetables that you will find in your veg boxes. This recipe reflects the hearty flavours of Autumn. The roasted butternut squash and red onion brings the sweet bite, the blue cheese adds some salty tanginess, and the walnuts offer an irresistible crunchy bite. Easy and fun to make, pinchos are perfect if you don’t have a lot of experience in the kitchen. But don’t underestimate the power of them - although simple to make, they are always very popular at parties and gatherings and make great canapés.

Cook's notes

This recipe compilation shows you that any vegetable can be used to make a pincho. We encourage you to create your own seasonal recipes, playing around by combining flavours, textures and colours. You will be surprised how rewarding this can be, especially, when you share it with your loved ones.


  • ½ butternut squash, peeled & cut into small cubes
  • 1 red onion, peeled & cut into similar size pieces as the squash
  • 6 fresh sage leaves
  • 60g walnuts, roughly chopped
  • 100g Stilton cheese, crumbled
  • 6 slices baguette, cut at a sharp angle
Image of Roasted butternut squash, stilton and walnut pincho


Prep time: 15 min
Cooking time: 30 min
  • Step 1

    Preheat the oven to 190°C/Gas 5.
  • Step 2

    On two baking trays, separately spread out the red onion and the butternut squash. Mix both gently with olive oil, salt and pepper. Cook the onions for 10-15 minutes and the butternut squash for 20-25 minutes, both turning occasionally until tender and lightly caramelised.
  • Step 3

    Meanwhile, heat olive oil in a small saucepan over medium heat. Add the sage leaves, a few at a time, and fry for about 10-15 seconds. Remove to a paper towel lined plate and sprinkle with salt.
  • Step 4

    In a mixing bowl, put the roasted squash and red onion. Add walnuts and stilton to taste and gently mix it all together.
  • Step 5

    Spoon the mixture over the slices of crunchy baguette and garnish with a leaf of fried sage on top.

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