BUTTERNUT SQUASH STUFFED WITH FETA AND SUN-DRIED TOMATOES

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

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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BUTTERNUT SQUASH STUFFED WITH FETA AND SUN-DRIED TOMATOES