Roasted butternut squash stuffed with spinach, chilli, walnuts and feta cheese

Loved the recipe and presentation.

taste of colours

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1 medium butternut squash

olive oil, for roasting

1 onion, chopped

3 garlic cloves, chopped

2 fresh chillies, chopped

120g baby spinach

50g walnuts, crushed

1 tbsp Parmesan cheese, grated

80g feta cheese, crumbled

1 tsp butter

Preheat the oven to 200C/400F/Gas 6.

Cut the squash in half, spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern, so that the heat can get to the interior. Place the squash halves, cut sides facing upwards, into an ovenproof dish, brush with a little olive oil and season well with salt and freshly ground black pepper. Roast in the oven for about 40 minutes.

In the meantime, make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened. Add garlic and chillies, let cook for another 5 minutes. Stir in…

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