2) Cut the sides of the squash to make a rectangular shape. Slice the squash into six 5 by 10-cm rectangles. Toss the squash in 1 tablespoon of the olive oil, salt and pepper to taste, and the ground clove and brown sugar. Bake in the oven until tender, approximately 15 to 25 minutes.
3) Slice the apples into six 5 by 10-cm rectangles. Heat 1 tablespoon of the oil in a saute pan over medium-high heat and add the apples, and salt and pepper to taste. Saute until tender, being careful not to overcook.
4) Peel the large shallots and toss in 1 tablespoon of the oil and salt and pepper, to taste. Place in a roasting tray and cover with aluminium foil. Roast for approximately 30 to 45 minutes at 180C/Gas 4, or until tender. Remove the foil and continue cooking for 10 minutes.
5) In a food processor or blender, blend together the shallots and chopped fresh thyme and season, to taste, with salt and pepper.
6) To assemble, place each squash rectangle on top of a piece of puff pastry, then place an apple rectangle on top. Divide the blue cheese into six and place an equal amount on top of each apple. Place the puff pastry in the oven until the squash and apple are warm, and the blue cheese is melted.
To serve, place the shallot compote on top of the blue cheese and garnish the plate with the sauce.
Reduce the ingredients in a pot until syrupy. Finish with freshly cracked black pepper.