BUTTERNUT SQUASH STUFFED WITH FETA AND SUN-DRIED TOMATOES

Yields4 Servings
 2 small butternut squash
 1 tablespoon olive oil
 2 onions, peeled and finely chopped
 2 garlic cloves, peeled and finely chopped
 280 g sun-dried tomatoes in oil, drained and roughly chopped
 4 tablespoons pumpkin seeds
 200 g feta cheese in garlic, lightly crumbled
 2 tablespoons chopped basil
1

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

2

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

3

In a bowl, mix the sun-dried tomatoes, pumpkin seeds, crumbled feta, basil and cooked onions together

4

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

5

Remove from the oven and serve immediately