I like Butternut Squash and this vegetarian meal recipe is one way I like to cook this odd looking vegetable.
The walnuts give a lot of added protein and produce a nice variation in texture while the honey gives a hint of sweetness against the tang of the cheese.
You could try other herbs with or instead of the thyme but this is way we like it.
This isn't the quickest vegetarian meal recipe on this site, taking about 1 1/2 hours from start to table but a lot of that time is waiting for the squash to bake, so plenty of opportunity to get on with something else while it's cooking.
To make 2 servings:
1 Butternut Squash
150g Blue Cheese
75g Walnut Halves
1 clove Garlic, finely chopped
10ml chopped Thyme leaves
5ml Olive Oil
15ml Runny Honey
Salt & Pepper to taste
Around 912 KCals per serving
Wipe the outside of the squash to clean it and then cut it in half lengthwise. Scoop out the seeds and the soft fibres.
Put the halves on a baking tray or oven proof dish. Share the butter and garlic between the two halves, just place it in the cavities. Brush the cut surfaces with the olive oil, sprinkle on a little salt and place in a pre-heated hot oven. Bake for 1 hour, the flesh should very tender when prodded with a knife.
While the squash is baking lightly toast the walnut halves and then roughly chop them.
When the squash is cooked scoop out the flesh and the melted butter into a bowl. You need to leave a layer of flesh inside the skin so that it stays in shape. About 1 cm (1/2 in) should be plenty.
Mash the flesh and add most of the crushed walnuts and most of the cheese as well as the thyme and more seasoning. Spoon the mixture back into the squash halves, sprinkle on the rest of the walnuts and cheese. Drizzle over the honey and return to the oven for 15 minutes or until the cheese starts to bubble.
Serve hot. I hope you enjoy this as much as we do.