Ingredients

• ½ butternut squash
• seeds scraped out
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 100g/3½oz Wensleydale with cranberries
• crumbled
• 2 tbsp clear honey
• small handful rocket
• to garnish

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Using a sharp knife
• score the flesh of the squash in a diamond pattern and season with salt and freshly ground black pepper. Drizzle with olive oil and place onto a baking tray.
• Transfer to the oven to roast for 20-25 minutes
• or until tender. Remove from the oven and allow to cool slightly.
• Using your hands
• mould the cheese into a ball and place into the cavity of the squash. Drizzle the honey over the top and return to the oven for 5-7 minutes
• or until the cheese is slightly browned.
• To serve
• top the squash with the rocket and serve as a side dish.