Stuffed Butternut Squash
Serves 2
Ingredients
- 1 medium butternut squash
- 1 medium leek, sliced
- 7 tablespoons oil
- 110g/4oz hard or soft goats cheese, chopped into small cubes
- 10 sage leaves, chopped
- Salt & Pepper
- Handful of breadcrumbs
Method
- Preheat the oven to 190°C /gas mark 5
- Slice the squash in half lengthways and scoop out the seeds
- Place on a backing tray cut side up and bake in the oven until tender- approx 50-60 mins depending on the size of your squash.
- Scoop out the flesh and set aside in a bowl and also keeping the skins.
- Cook the leek gently in a saucepan with 3 tablespoons of the oil until soft.
- Combine the squash flesh with the cheese, sage, leeks and salt & pepper. Return the mixture to the skins.
- Mix the breadcrumbs with the remaining oil and sprinkle over the top of the stuffed squash halves.
- Return to the oven for about 20 mins until the squash is warmed through and breadcrumbs crispy on top.
- Serve by itself, with a salad or roast veggies.