INGREDIENTS
1
Butternut squash
1
Onion
500 g
Sweet potatoes
1 tsp
Cinnamon, ground
1/2 tsp
Nutmeg, ground
1
Salt and freshly ground black pepper
60 milliliters
Olive oil
125 g
Blue cheese
250 milliliters
Buttermilk
125 milliliters
Marsala wine
1.5 litres/2 pints 13fl oz vegetable stock