* 400g (14oz) butternut squash
* 15ml (½ fl oz) olive oil
* 100ml (3 ½ fl oz) vegetable stock
* 50g (2oz) watercress
* 50g (2oz) Stilton
1st Dice unpeeled the butternut squash and sauté until golden brown in olive oil.
2nd Add the vegetable stock, cover and simmer for 10 mins or until tender. Remove from the heat, drain off the liquid.
3rd Stir in coarsely chopped watercress and 25g Stilton. Season to taste.
4th Preheat oven to 200 ° C (400 ° F, Gas Mark 6). Divide the mixture between four pancakes and place on an oiled baking sheet.
5th Scatter over the rest of the crumbled Stilton and bake for 15 mins or until golden crisp and. Serve hot.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, saturated 20g fat, 90g sugar, 6g of salt.