The unapologetic,
taste of
Pilgrims Choice.

The Recipes

Pilgrims Choice Stuffed Butternut Squash


  • 1 butternut squash-cut in half with the seeds removed
  • A drizzle of olive oil
  • 2 tsp dried chilli flakes
  • Salt and pepper
  • 1 pouch of ready to go quinoa
  • 1 green jalapeño pepper finely chopped/seeds in
  • 1 red pepper chopped
  • 3 spring onions finely sliced
  • 150g Pilgrims Choice Mature Cheddar
  • A couple of handfuls of breadcrumbs (you can buy these or made using some stale bread whizzed to a fine crumb)


  1. Pre-heat the oven to 180˚C.
  2. Pop the butternut squash onto a baking tray and drizzle over some olive oil, dried chilli flakes, salt and pepper before putting it in the oven and roasting for 20 minutes until tender.
  3. In a bowl combine all the other ingredients and mix well. Keep back some of the Pilgrims Choice Mature Cheddar and a pinch of breadcrumbs to top the squash later.
  4. Once the squash is tender, take it out of the oven. Using a dessert spoon, stuff the squash with plenty of filling.
  5. Once you’re happy, top with the extra cheese and breadcrumbs and pop back into the oven for 15 minutes, until the Pilgrims Choice is golden and bubbling.

We recommend serving piping hot with a light garden salad.