Stuffed Butternut Squash

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Recipe bylaysadk

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Categories:
- Stuffed Butternut Squash

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Ingredients:

1/2 butternut squash
1 garlic clove, finely chopped
Around 50g butter
A little olive oil
200g blue cheese (eg, Dorset Blue Vinney), crumbled into lumps
2 tsp chopped thyme leaves
Salt and black pepper
1 scant tbsp runny honey
Smoked Bacon

Preheat the oven to 190C/375F/gas mark 5.
Clean the outside of the squash, then cut it in half lengthways, and scoop out the seeds and soft fibres.
Place in an ovenproof dish, put some garlic and a nut of butter in each cavity, brush with oil, season well and bake for an hour, until the flesh feels very tender to the tip of a knife.
Scoop the flesh and buttery, garlicky juices into a bowl, leaving a 1cm-thick layer of flesh attached to the skin, so it holds its shape.
Roughly mash the flesh. Keep back a few bits of walnut and cheese, and fold the rest into the mash, along with the thyme and more seasoning.
Spoon back into the squash halves, scatter on the reserved cheese and nuts.
Drizzle the merest trickle of honey on top, and bake for 15 minutes, until the cheese is bubbling.