Stuffed Butternut Squash

Serves 4

Ingredients:

• 2 small butternut squash, washed, halved lengthways and deseeded

Stuffing:

• 2 tbsp olive oil, plus extra for brushing
• 30g chestnut mushrooms
• 150g wholemeal breadcrumbs (2 slices wholegrain bread blitzed)
• 25g butter, melted
• 50g cooked whole chestnuts, finely chopped
• Sea Salt and black pepper
• 2 tbsp fresh parsley, chopped or seasonings of your choice
• 75g walnuts, toasted and finely chopped

• Optional extra: 25g of chopped chorizo for added flavour!

Method:

1. Preheat the oven to 190°C, fan 170°C, gas mark 5. (Adjust to your own electrics if needed!)
2. Put the squash halves on a baking tray, skin-side down, and use a knife to score the flesh in a criss-cross pattern. Brush with olive oil, season with sea salt and black pepper and roast for 30-35 minutes or until softened.
3. In a pan melt the butter and add all the stuffing ingredients and cook gently for 10 mins on a medium heat.
4. Add the stuffing to the squash cavity and roast open in oven for 15 – 20 mins