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WHOLE BUTTERNUT SQUASH, OLIVE OIL, ROCK SALT AND GROUND BLACK PEPPER, A COUPLE OF HANDFULS OF CRUMBLED UP CHEESE (A MIXTURE IS GOOD ALTHOUGH ONE TYPE WILL WORK), GRATED PARMESAN, CHILLI OIL

THIS IS GREAT AS A WARMING SUPPER ON A CHILLY DAY. WOULD BE DELICIOUS WITH SOME FINO CHORIZO JAM ON THE SIDE!

CUT THE BUTTERNUT SQUASH IN HALF LENGTHWAYS AND SCOOP OUT THE SEEDS BEFORE PUTTING ON A BAKING TRAY AND DRIZZLING WITH OLIVE OIL AND SPRINKLING WITH ROCK SALT. PLACE IN THE OVEN AT 180C FOR ABOUT 40 MINS OR UNTIL THE FLESH IS SOFT. POKE WITH A KNIFE TO TEST. IN THE MEANTIME CRUMBLE UP YOUR CHEESE (I USED A MIXTURE OF MANCHEGO, CHEDDAR AND STILTON MIXED WITH A SPOONFUL OF PHILADELPHIA) - ONCE THE BUTTERNUT SQUASH IS COOKED FILL IT WITH THE CHEESE MIXTURE AND POP BACK IN THE OVEN FOR 5 MINS SO THE CHEESE IS MELTED AND BUBBLING. FINISH OFF WITH SOME GRATED PARMESAN AND A DRIZZLE OF CHILLI OIL.

 

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