A pumpkin's not just for Halloween! There are lots of pumpkins and squashes available throughout the winter months and you might like to try this recipe, using a butternut squash, which looks and tastes great and is healthy too. If you don't like blue cheese, you can use another variety or substitute a vegan-friendly alternative. It's the sort of recipe you can vary with different herbs and the addition of some chopped nuts or some fresh pomegranate seeds, sprinkled on before serving.

Baked Butternut Squash With Blue Cheese

Ingredients
Serves: 2-3

• 1 medium butternut squash
• 1 tablespoons olive oil
• 1 medium onion, chopped
• 1 tsp chopped rosemary
• 100 grams cooked rice
• 75 grams crumbled blue cheese (or cubed goats cheese, Cheddar, Wensleydale, mozzarella, feta or vegan substitute)
• seasoning

Method

Cut squash in half lengthways and scoop out and discard the seeds (leave the skin on). Brush the cut sides with olive oil and bake at 220°C/200°C Fan/gas mark 7 for about 30 - 45 minutes until tender. Scoop out the flesh and chop into small cubes. Cook the chopped onion in a little oil or butter in a non-stick pan until tender and add this, plus the cooked rice and chopped rosemary to the squash. Pile this mixture back into the butternut squash shells, dot with cheese and season to taste. Put back into the oven for a few minutes to heat through and melt the cheese. Serve with some steamed broccoli or a green salad.