Stuffed Butternut

Ingredients

• 2 small butternuts (about 500g each), halved lengthways and deseeded
• 2 tablespoons olive oil
• 1 leek, trimmed and thinly sliced
• 1 garlic clove, crushed
• 150g chestnut mushrooms, sliced
• 1 tablespoon white wine vinegar
• 15g fresh flat-leaf parsley, chopped
• 250g bulgur wheat
• 2 cups cherry tomatoes

Preparation

1. preheat the oven to 190°c. put the squash, skin-side down, on a baking tray and score the flesh in a diamond pattern with a knife. brush all over with 1 tbsp oil, then roast for 30-35 mins until softened.
2. meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. add the leek and garlic, then cook for 3 mins, stirring occasionally. add the mushrooms and cook for 3 mins until golden. stir in the vinegar and parsley, remove from the heat and season to taste.
3. heat the bulgur wheat mix to pack instructions, then mix with the veg in the pan.
4. remove the butternut from the oven and carefully scoop out most of the flesh, leaving a 1cm border. chop the flesh and stir into the veg and bulgur mix. use to fill the squash, then drizzle with 1 tbsp oil. put the tomatoes next to the butternut on the tray and roast for 15-20 mins until the squash is tender.