Ingredients
| 1 large (or 2 small) |
butternut squash (about 1.5 kg) |
| 50 g | butter |
| 1 | garlic clove, finely chopped |
| 200 g | Feta cheese |
| 1 tbsp | basil leaves, shredded |
| salt and pepper | |
| olive oil |
Method
- Preheat the oven to 190°C.
- Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres.
- Put in an ovenproof dish, put a little chopped garlic and a small nut of butter in each cavity, brush with olive oil and season well.
- Bake for about an hour, until the flesh feels very tender when pierced with the tip of a knife.
- Carefully scoop out the soft flesh, and the buttery, garlicky juices, into a bowl, leaving a 1cm-thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh.
- Fold the feta and basil into the soft squash, along with some more salt and pepper.
- Spoon the filling back into the two empty squash halves, return the squashes to the oven.
- Bake for a further 15 minutes before serving.