Stuffed Butternut Squash

Serves 2


• 1 small butternut squash
• 1 clove garlic crushed
• ½ teaspoon fresh thyme leaves finely chopped
• 2 tablespoons mascarpone
• 3 spring onions sliced
• 1 tablespoon chopped walnuts
• 2 tablespoon finely grated parmesan
• 1 tablespoon fresh basil chopped
• 2 tablespoon olive oil
• Salt and pepper to taste


  1. Half the butternut squash, lengthways and scoop out the seeds
  2. Score the flesh with a knife, drizzle with oil and rub over the garlic and thyme.
  3. Roast in the oven at 190c for about 30 minutes until the flesh is soft.
  4. Remove from the oven and scoop the flesh out in to a bowl leaving enough behind for the squash to hold its shape.
  5. Mix the butternut with the rest of the ingredients keeping half of the parmesan back, season to taste with salt and pepper.
  6. Stuff the filling back into the butternut shell and top with the remaining parmesan.
  7. Place back in the oven to cook for a further 15 minutes.
  8. Remove and serve.