Stuffed butternut squash with salsa

Ingredients

• 1 small butternut squash, halved lengthways and deseeded 
• 1 tbsp olive oil 
• 2 sprigs rosemary or thyme

For the salsa:

• 2 celery sticks, finely chopped 
• 1 small red onion, finely chopped 
• 1/4 cucumber, finely chopped 
• 2 tomatoes, finely chopped 
• 3 tbsp chopped fresh flat leaf parsley 
• 75g (3oz) Pilgrims Choice Reduced Fat cheese, cut into tiny cubes
• Seasoning to taste

Method

Pre-heat the oven to 200°C/fan oven 180°C/Gas 6.

Place the butternut squash halves in a roasting pan, cut sides up. Brush with the olive oil and add the sprigs of rosemary or thyme. 

Transfer to the oven and bake for 40-45 minutes, or until the squash is tender when tested with a knife.

Meanwhile, make the salsa by mixing together the celery, red onion, cucumber, tomatoes, parsley and chunks of Cheddar. 

Season to taste.

Serve the butternut squash with the salsa spooned into the cavities.

Cooking tip

The salsa can also be used to serve with other vegetables, such as baked potatoes, marrow, baked courgettes and baked sweet potatoes.

Our thanks to Pilgrims Choice for providing this recipe.

See our selection of delicious vegetarian recipes.