Delicious roasted butternut squash with a crunchy stuffing of cashew nuts, leeks and blue cheese - it's a perfectly easy Vegetarian Roast Dinner centrepiece!
- 1 medium butternut squash
- frylight/cooking oil spray
- salt and pepper
- 1 lemon juice only
- 1 clove garlic crushed
- 1 tsp dried sage
- 1 leek finely chopped
- frylight/cooking oil spray
- 25 g Panko Breadcrumbs
- 25 g Cashew Nuts chopped
- 1/2 tsp dried sage
- 25 g Shropshire Blue Cheese chopped into tiny cubes
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Pre-heat the oven to 200C/180C fan/Gas 6.
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Slice the butternut squash in half lengthways and using a spoon scoop out the seeds and stringy bits.
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Using a sharp knife, score fairly deep criss-cross lines across the surface of each half and then spray with frylight and season with salt and pepper.
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Mix the lemon juice with the crushed garlic and then brush it across the surface of each squash half. Pop them sliced side up on a baking sheet and roast for 60 minutes until the flesh is tender all the way through. Put it back in for another 10 minutes if it's not done - it depends how chunky your butternut squash is!
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Meanwhile gently cook the leeks in a frying pan with some fry light and a pinch of salt until soft. Then pop into a bowl with the breadcrumbs, chopped nuts and dried sage and mix thoroughly.
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Once the butternut squash halves are cooked, fill the scooped out part with stuffing mix and scatter any leftovers over the rest of the squash. Finally dot each half with the tiny cubes of blue cheese and pop back in the oven for 10 minutes until golden and bubbling.
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Serve with all the usual Sunday Lunch trimmings!