Stuffed Butternut Squash, Hazel Nuts and Goat’s Cheese

Method

1. Heat oven to 180 degrees.
2. Cut the squash in half lengthways and leave the seeds in because they are easier to remove once cooked.
3. Place on a baking tray cut side up and drizzle over the oil.
4. Bake for 50-60 mins. Scoop out the seeds then carefully remove the flesh from the squash into a bowl, leaving a 1cm rim around the squash.
5. Mash the squash up and add in the sage, nuts and cheese. Divide the mixture between the squash boats.
6. Bake for another 20 minutes until golden on top.
7. Scatted with a few extra hazel nuts and serve – yum!