Stuffed Butternut Squash - cooking recipe

Ingredients

1 large butternut squash, about 850g
40 g butter
1 small red onion, chopped
6 slices streaky bacon, chopped
1 tablespoon olive oil
1 teaspoon coarse grain mustard
2 sprigs fresh thyme, leaves only
50 g walnuts, roughly chopped
50 g white breadcrumbs
75 g lancashire cheese, crumbled

Preparation

Pre -heat the oven to 190C/Gas 5.
Halve the butternut squash, remove the seeds and put on a baking tray cut side up.
Dot the flesh with half the butter, cover loosely with foil and bake for 45 minutes.
Meanwhile, fry the onion and bacon in the oil and remaining butter until the onion is soft and the bacon crisp.
Put in a bowl and stir in the mustard, thyme, walnuts, breadcrumbs and cheese.
Season and pile onto the squash.
Bake, uncovered, for 20 minutes more, or until squash is completely tender and the cheese has melted.
Cut in half to give 4 portions, and serve.