Peel the squash and cut in thin slices (pay attention with knife as the squash is pretty hard).
Roast slices on a hot skillet or grill for a couple of minutes on each side.
In a bowl put blue cheese, breadcrumbs, chopped rosemary needles and hazelnuts, mix with a fork until you have a crumbly dough.
Adjust salt and pepper, you may need less or more breadcrumbs, it depends on how creamy is blue cheese.
Put the squash slices on a baking tray, put a spoonful of crumble on each one, bake for about 15 minutes at 360°F or untill the crumble is crispy.
Serve hot or warm.
In a mortar crush ginger, carlic, cardamom seeds, cinnamon, chili flakes, cumin seeds.
Sautee sliced onion in rapeseed oil then add paste and stirfry in a big pan for a couple of minutes.
Add pumpkin, chopped the size of sugar cubes then apples, chopped a little bit smaller.
Add also sugar and turmeric and let simmer untill the pumpkin is tender, the apple almost undone and the juice quite syrupy.
Add vinegar and cokk for 4-5 mure minutes then pour hot chutney in sterilized jars.
Put lids on, don't close too tight and put them in a pan filled with cold water.
Bring water to boil and let it boil untill the lids are vacuum sealed.
You can eat it straight away or store in a cupboard for 6/8 months.