Squash with lentils, courgette and blue cheese

Serves: 4

We cooked this yummy butternut squash recipe by food blogger Georgina Fuggle for our lunch today. Needless to say, it was gone before you could say 'blue cheese' (which this dish has plenty of).

If you're looking for a quick midweek family supper, this is the perfect choice – plus, it won't break the bank.

What else do you like to make with butternut squash? Tell us in the comments box below. See below for a few more ideas from us.

Recipe from Take One Pot by Georgina Fuggle (Kyle Books, £15.99)

Ingredients

1 large butternut squash
1 small courgette
75g crème fraîche
150g Stilton, crumbled
1 x 400g tin green lentils, drained
1 tbsp chopped flat-leaf parsley
sea salt

Method

Preheat the oven to 180°C, fan 160°C, gas 4.
Cut the butternut squash in half lengthways, scoop out the seeds and discard them. Place the squash, flesh-side down, on an oiled baking sheet and bake for 30 minutes.
Meanwhile, prepare the filling. Slice the courgette in half lengthways, then chop it into ½ cm crescents.
Put the courgette in a bowl with the crème fraîche, 100g of the crumbled Stilton, the lentils and parsley. Season with sea salt and freshly ground black pepper. Cover and chill until needed.
Remove the squash from the oven – the flesh should be softening, but still have a bit of bite to it. Leave for a few minutes until cool enough to touch.
Use a spoon to gently remove the flesh from the centre of the squash. Leave 1-2cm around the edge, though, or the squash will collapse.
Dice the flesh of the squash and add it to the chilled courgette mixture.
Spoon the mixture into the hollowed-out squash halves, sprinkle the remaining Stilton over the top and bake for a further 30 minutes.
Leave the squash halves to rest for 10 minutes when they come out of the oven – this allows the delicious liquid to be soaked up by the vegetables.