stuffed butternut squash with creamy goat's cheese recipe

The shape, colour, texture and taste of this dish make it a good all-rounder in autumn and winter. The skin of the butternuts is thin, so once cooked, you can eat this too and then you’ll get all the nutrients and antioxidants concentrated just below the skin. I also like small stuffed butternut squash as side veg, but leave out the cheese.

For 2 as a main, 4 as a side dish

• 1 butternut squash (about 1kg)
• 1 tablespoon cold-pressed rapeseed oil
• 100g soft goats’ cheese, crumbled
• About 12 sage leaves, finely chopped
• Small bunch of chives, finely chopped
• 100g hazelnuts, dry-fried and chopped
• Sea salt and black pepper

To serve

• 1 tablespoon cold-pressed rapeseed oil
• About 20 small sage leaves
• 30g hazelnuts, dry-fried and chopped

Cut the squash in half lengthways, but leave the seeds – they’re easier to remove once cooked. Place on a lined baking tray, cut-side up. Drizzle with the oil. Roast for 50-60 minutes, or until the flesh is soft when pierced with a sharp knife. Allow to cool for a few minutes.

Using a spoon, scoop out the seeds, then carefully remove the flesh from the squash, leaving a 1 cm rim next to the skin. Mash the squash flesh in a bowl with all the rest of the ingredients. Divide the stuffing between the two halves, then bake in the oven for 20 minutes or until the filling is turning golden on top.

When ready to serve, heat the oil and gently fry the sage leaves until curling at the edges. Pour the sage leaves and their oil over the cooked squash and scatter over the hazelnuts.