Oxford SlowFoodStudent

It's butternut squash season again! There are loads of things you can do with them, but I find stuffing is a simple yet classy way of preparing butternut squash, perfect for when you're looking to impress, or just in need of a good meal!

1. Slice your buttenut squash in half lengthways. Scoop out the seeds and stringy bits. Put a little bit of butter in each cavity, and some crushed garilc. Season, brush lightly with olive oil, and put in to bake at gas mark 5 for about an hour.
2. When roasted, romove from ove. Scoop out the flesh, leaving a little border so the skin retains its shape. Lightly mash the flesh, and mix with your choice of filling. I used strips of bacon (pre fried), cheese, chopped spring onione, walnuts and thyme - because that's what i had hanging around the kitchen. I imagine blue chees would work well, as would any other soft cheese. Other herbs ould work fine too.
3. Sprinkle a little grated cheese over the top, and chuck back in the oven for about 10 minutes to allow the filling to heat through and the cheese to melt.
4. Serve. I served with other roasted veg and some salad.
5. Enjoy!