Squash and stilton pancakes

Dice 400g unpeeled butternut squash and saute in 15ml olive oil until golden. Add 100ml vegetable stock, cover and simmer for 10 mins or until tender. Remove from the heat, drain off the liquid. Stir in 50g roughly chopped watercress and 25g crumbled Stilton cheese. Season to taste. Preheat the oven to 200C/Fan 180C/Gas Mark 6. Divide the mixture between 4 pancakes and place on an oiled baking sheet. Scatter over a further 25g crumbled Stilton and bake for 15 mins or until crisp and golden. Serve hot.