How to Cook Butternut Squash and Cambozola Tower

by Gioele Nunziatini

Funny, tasty and colorful recipe! Give it a go and let me know in the comments.


  • ½ Butternut squash
  • ½ Turnip
  • 200 Grams Cambozola
  • Thyme
  • 2 Leeks
  • 30 Grams Butter
  • 50 Milliliters Milk
  • 30 Grams Flour
  • ½ Onion
  • 1 Garlic clove
  • Vegetable oil
  • Olive oil
  • Salt
  • Pepper
  • Sunflower seeds
  • Instructions

    Step 1

    There are many possible variations of this, using different cheeses and different vegetables. Try mild cheeses with strong flavors such as pepper, or sweet vegetables like beet with roquefort.

    Step 2

    Start by peeling the butternut squash, and slicing it to 1cm thick disks, about 6 per tower. If you get a smaller squash you might have a full disk with no hole, but might need to get two squashes.

    Step 3

    Step 4

    Lay them on a tray with baking paper, add some salt, pepper and oil on each slice. Add thyme on them and bake at 200C (400F) for 20-25 min approximately

    Step 5

    Proceed by slicing the turnip, 0.5cm thick slices, 5 for tower

    Step 6

    Slice the garlic clove and put it on a pan with a teaspoon of sunflower seeds oil.

    Step 7

    When the garlic starts browning add the slices of turnip

    Step 8

    Brown on each side and drain on a paper towel. Throw the garlic

    Step 9

    Slice the half onion thinly and put in pan with oil and a splash of water

    Step 10

    Cook until brown

    Step 11

    By now the butternut squash should be cooked and dry enough, don't roast it too much

    Step 12

    Now take care of the leek purée, start by chopping them. If you want you can use a different side with the tower.

    Step 13

    Put it in a little nonstick pot, with a tablespoon of olive oil and a cup of water. Cover with a lid

    Step 14

    Cook until softened

    Step 15

    Put the leek in the food processor and add the milk, salt and pepper and purée it.

    Step 16

    Melt the butter in the same pot, add the flour and stir to make the roux

    Step 17

    Add the puréed leek

    Step 18

    Stir and reduce until the desired consistency. Adjusting salt and pepper to taste

    Step 19

    Slice the cambozola. You can combine butternut squash with a stronger blue cheese like stilton or agur, or even roquefort

    Step 20

    Start piling the tower on a flat baking tray with baking paper. Start with the butternut squash, then turnip and as a last layer the cheese. Then repeat

    Step 21

    Step 22

    Finish with cheese on top

    Step 23

    Add the onion on top of each tower and some more thyme

    Step 24

    Bake them on the highest temp for 5-10 min or until the cheese melts, turn on the grill the last two minutes

    Step 25

    Plate the leek purée and place the tower at its center using a spatula. Garnish with pumpkin seeds.

    Step 26