Feta and Dill Butternut Squash

Ingredients

• 1 butternut squash
• 250g feta cheese
• Pomegranate seeded (or box of pre-prepared pomegranate seeds)
• 25g Pine nuts
• A small bunch of dill
• A small bunch of mint
• Plain Greek yoghurt

Method

1. Preheat oven to 160 °C Fan (gas mark 4).
2. Chop butternut squash in two, remove seeds, and make deep cuts through the flesh.
3. Roast the butternut squash face-down in the oven on a sheet of greaseproof paper for 40 minutes, or until the insides are soft.
4. While the squash is roasting, dice feta cheese, finely chop dill, and toast pine nuts in a dry frying pan.
5. Add all three to a large mixing bowl along with the pomegranate seeds.
6. Season the mix with sea salt and cracked black pepper.
7. Once the butternut squash has cooked, carefully scoop out the flesh from the case. Try not to tear the skin of the squash.
8. Combine the flesh with the cheese and herb mix and mix thoroughly.
9. Put the mix back inside the butternut squash shells, and return to the oven face-up to roast for a further 10-15 minutes (or until the tips of the feta cheese cubes begin to brown)
10. Meanwhile, combine a generous serving of plain Greek yoghurt with finely chopped mint.
11. When the cheese is roasted, serve with a side dish of yoghurt.