Roasted butternut squash stuffed with spinach, chilli, walnuts and feta cheese









1 medium butternut squash

olive oil, for roasting

1 onion, chopped

3 garlic cloves, chopped

2 fresh chillies, chopped

120g baby spinach

50g walnuts, crushed

1 tbsp Parmesan cheese, grated

80g feta cheese, crumbled

1 tsp butter


Preheat the oven to 200C/400F/Gas 6.

Cut the squash in half, spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, brush with a little olive oil and season well with salt and freshly ground black pepper. Roast in the oven for about 40 minutes.

In the meantime, make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened. Add garlic and chillies, let cook for another 5 minutes. Stir in the spinach until wilted and season well.

Place equal amounts of the stuffing mixture on top of the roasted squash, sprinkle with feta cheese, walnuts and Parmesan then return to the oven for 10-15 minutes to allow the juices to trickle through the squash. Serve immediately with some of the pan juices spooned over.