Stuffed Butternut Squash

• Ingredients
• 2 butternut squash, sliced in half lengthways, seeds removed
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp unsalted butter
• 1 small onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 200g chestnut mushrooms, roughly chopped
• 4 tbsp white wine
• 75ml double cream
• 75g mature vegetarian cheddar cheese, grated
• 40g vegetarian mozzarella cheese, grated
• 50g walnuts, roughly chopped
• 3 tbsp fresh parsley, chopped
• 3 tbsp fresh thyme leaves
• 3 tbsp dried cranberries

Allergens highlighted in Bold

Preheat the oven to CircoRoast 170C.

Score the inside of the butternut squash and place on a baking tray, cut side up.

Drizzle on 1 tbsp of the oil and sprinkle on half the salt and pepper. Place in the oven for 45-55 minutes until the squash is tender.

When the butternut squash is about 15 minutes from being ready, heat the remaining oil in a frying pan along with the butter, over a medium heat. When the butter has melted, add the onion and garlic and cook for 5 minutes, stirring often, until softened.

Add the mushrooms and cook for a further 5 minutes until the mushrooms are softened.

Turn up the heat and add the white wine. Allow to bubble for a minute, then pour in the cream.

Add the remaining salt and pepper, then add the cheddar, mozzarella, walnuts, half the parsley and half the thyme. Stir until the cheese melts, then turn off the heat.

When the squash is ready, remove from the oven and carefully scoop out the flesh, leaving a 2cm border. Chop the squash into 1 ½ cm pieces and stir into the mushroom sauce.

Spoon the mushroom mixture into the butternut squash halves and place back in the oven for 5 -10 minutes on CircoRoast 170C.

Remove from the oven and sprinkle on the dried cranberries and remaining fresh herbs. Serve immediately.