Ingredients – serves 4:
- 2 medium butternut pumpkins (squash), washed
- 3 tbsp olive oil
- dried garlic granules, mixed herbs and black pepper, to season
- 150g/5 oz diced bacon, cooked
- 6 sun-dried tomatoes, sliced
- 2 spring (green) onions, sliced
- 100g/3.5 oz feta cheese, diced
Method:
- Heat your oven to 200C/180C fan forced/390F.
- Trim the ends of the butternuts to remove the stalks and then slice in half lengthways.
- Place on a baking tray, drizzle over the olive oil and season with the garlic granules, mixed herbs and pepper.
- Cook for 30-35 minutes or until the butternut flesh is tender.
- Remove from the oven and leave to cool for 10 minutes.
- Once the butternuts are cool enough to handle, carefully scoop the flesh out into a bowl, ensuring that the skins remain intact (as they act as a shell).
- Mash the flesh with a fork and then mix in the cooked bacon, sliced sun-dried tomatoes and half of the spring onions.
- Season the mash with a sprinkle of mixed herbs and black pepper.
- Spoon the mash back into the skin shells, and then top with the remaining spring onions and the feta.
- Return to the oven and cook for 15 minutes, or until the cheese melts a little.
- Serve and enjoy!
