ingredients
serves 4
2 small butternut squash, cut in half lengthways and deseeded
3 tbsp olive oil
1 red onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
400 g can cannellini beans, drained
1 tbsp green pesto
100 g cherry tomatoes, halved
150 g low-fat soft cheese
salt and freshly ground black pepper
1 tbsp fresh basil, parsley and chives, chopped
method
1. Preheat the oven to 200°C/400°F/Gas 6. Brush the cut surface of each half of the squash with a little of the oil and wrap loosely in foil. Roast for 30 minutes
2. Heat the remaining oil in a pan and fry the onion and garlic for 5 minutes, stirring, until softened and beginning to colour
3. Add the diced peppers, beans, pesto, tomatoes and soft cheese. Season to taste and cook for a further 5 minutes
4. Carefully remove the squash from the oven and unwrap from the foil. Place on a baking sheet and spoon the vegetable and bean mixture into the squash. Return to the oven for 20 minutes.
Serve hot, garnished with the chopped herbs.
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