Stuffed Butternut Squash

I love butternut squash, and as it's in season and cheap at the moment, I thought I'd experiment with a new recipe. This stuffed squash makes an impressive main course suitable for a dinner party and would also be lovely as an alternative to nut roast at Christmas or Thanksgiving.

Serves 2

• 1 small butternut squash, halved lengthwise
• 1 small red onion, diced finely
• 50g/2oz sun-dried tomatoes, diced
• 100g/4oz chestnut (or mixed) mushrooms, diced finely
• 50g/2oz feta or hard goat's cheese, crumbled or cubed
• ½ tsp ground fennel seeds
• black pepper, to taste
• 2 tsp chopped fresh parsley

Preheat the oven to 180C/170C Fan/Gas 4/350F

Cut the squash in half and scoop the seeds out using a spoon. If the cavity isn't very big, scoop out a little of the flesh too.

Drizzle the squash with a little olive oil and season with half of the ground fennel and some black pepper.
Place on a baking tray and roast for 20 minutes. Turn over and cook for a further 15-20 minutes, or until the flesh is soft and the skin is starting to brown.

Meanwhile heat 1 tbsp olive oil in a pan.
Add all of the remaining ingredients, except the cheese, and cook gently for about 10 minutes.
Remove from the heat and allow to cool slightly while the squash is cooking.

Remove the squash from the oven.
Stir the cheese into the stuffing mixture.
Fill the cavity of each squash with the stuffing, packing well and pressing down with a spoon.
Return to the oven for a further 10-15 minutes.

Serve with a tomato sauce, seasonal vegetables and your choice of roasted potatoes, pasta or garlic bread.

Alternative: For a vegan version either omit the cheese, or swap it for some chopped green olives, or vegetable antipasti.
If cooking as a vegetarian option for Christmas dinner, roast the squash (for 30 minutes) and prepare the stuffing the day before, but don't fill the squash. On Christmas day, fill the squash with the stuffing and re-heat.