Ingredients (serves 4)
one large butternut squash (1.5kg/3lbs) or two small ones
one garlic clove, finely chopped
50g unsalted butter
a little olive oil
75g walnuts, lightly toasted and coarsely chopped
200g blue cheese
two teaspoons chopped thyme
one tablespoon of runny honey
sea salt and ground pepper
Slice the butternut squash in half and scoop out the seeds and pulp. Share the garlic and butter between the two halves. Then brush the squash with a little olive oil.
Place in the oven at 190c/gas mark 5 for forty five minutes to an hour, until the flesh is soft.
While the squash is in the oven, coarsely chop the walnuts and break the cheese into small lumps.
When the flesh is tender, take out the oven and scoop into a bowl, leaving one centimetre thickness still attached to the skin.
Mix the flesh with three quarters of the cheese and nuts, keeping some back for later. Add the thyme and season with salt and pepper.
Spoon the mixture into the two halves, topping with the remaining cheese and nuts. Drizzle over the honey.
And voila! You have a really tasty meal that is very simple to do. I served it with a salad as you don't need much extra to go with it as it's really filling. Enjoy!
I used the recipe for this from the River Cottage Everyday cookbook by Hugh Fearnley-Whittingstall.
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