Stuffed butternut squash with blue cheese

Preheat oven to 220C/ 450°F. Wash the outside of the squash. Slice in half and scoop out seeds. Score the flesh, drizzle with oil then place on a baking tray flesh side up. Roast for 45 minutes or until the flesh is tender. Take out and let cool until it can be handled. Reduce oven temperature to 200c/425°F.

Scoop out the flesh of each squash. Add the flesh to a large bowl and mash. Add flavoured cous cous packet (made up to pack instructions with water) and crumble half of the blue cheese. Stuff the squash shell with the filling.

Sprinkle the remaining blue cheese on top of each butternut squash half . Bake for another 20 minutes. The top should be melted cheese, and the squash hot all the way through. Serve a half of butternut squash per person. Skin is edible.