
Prepare the butternut squash by cutting them in half lengthways and scooping out the seeds with a spoon; place the squash on a non-stick baking tray and roast in the oven for 20-25 minutes or until the butternut is soft, cooked through and has a slightly coloured surface
Meanwhile heat the oil in a pan, add the onions and sweat over a low heat for 4-5 minutes until they are soft and translucent; add the garlic and cook for a further 5 minutes
In a bowl, mix the sun-dried tomatoes, pumpkin seeds, crumbled feta, basil and cooked onions together
Remove the butternut squash from the oven and scoop out most of the flesh so there is space for the filling; fill the squash with the stuffing mixture, then return to the oven and cook for a further 10 minutes
Remove from the oven and serve immediately
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