Oxford SlowFoodStudent

Serves 2

Ingredients:

1 butternut squash - halved and de-seeded

1 clove garlic finely chopped

50g butter

a bit of olive oil

200g blue cheese - something creamy rather than crumbly. Gorgonzola dolce is my favourite but dolcelatte works well too.

3 cherry tomatoes

3 or 4 rashers of streaky bacon, cooked (optional)

Turn your oven on to 180C to heat up while you sort out your squash.

Place the halved squash into a roasting tin. Paint with olive oil.

Put half the garlic in the holes where the seeds were.

Put about 25g of butter into each hole too.

Pop in the oven for between 45 mins and an hour - depends on the size of the squash.

Check if it's cooked by stabbing it (gently) with a fork - if it's soft, it's cooked.

When it's cooked, scoop out the garlicy butter from both into a small bowl. Then scrape out the flesh - not all of it as you want it to still be able to stand up so leave around a centimetre of flesh. Add your blue cheese to the bowl and mix it all up well - it should smell scrummy.

When it's mixed, share out the mixture between your two halves.

Cut the cherry tomatoes in half and put three halves, skin side out onto the top of your squash. Sprinkle the bacon on, if using.

Pop it back in the oven for 15 mins.

et voila -- so it's about an hour and a quarter start to finish... serve with a large rocket and parmesan salad. Very filling!