28 Oct Stuffed Butternut Squash
Heat the oven to 180degrees.
Slice the squash lengthways, place both halves on a baking tray and drizzle with the olive oil.
Bake in the oven for 40 – 50 minutes, until the flesh is soft when pierced with a knife.
Carefully scrape out and discard the seeds, then scrape the insides of the squash into a bowl, leaving a 1cm rim next to the skin.
Mash the flesh of the squash in a bowl along with the goats cheese, chopped sage and a little salt and pepper, and divide it between the two shells.
Bake in the oven for a further 20 minutes until golden.
Heat a dry frying pan and toast the walnuts for a few minutes, until turning golden. Leave to cool and crisp.
Serve the squash sprinkled with walnuts, and with a crisp side salad.