Stuffed and roast butternut squash
Half butternut squash middles scrapped out
1 red onion
50g Cous Cous
Stock Cube (vegetable)
25g Blue Cheese of your choice
2 teaspoons of Chutney ( I used a home made runner bean chutney)
-Chop and soften the onion in a pan, take your cous cous and pour 200ml of boiling water with the stock cube, allow to absorb and dissolve.
-take your blue cheese chutney and onions and add to the cous cous mixture, save a little cheese for the top.
-rub a tiny bit of olive oil into the butternut squash, and then stuff the mixture into the cored out butternut squash. season and add a little more blue cheese to the top.
-wrap in tin foil and cook in the over for 1 hour at 220c, for the last 15mins take off the tin foil and allow to brown on top!
-serve with spinach and balsamic vinegar