Butternut Squash Stuffed with Cheese and Walnuts

👨‍🍳 Method

For the Roasted Vegetables

1. 1
   Preheat the oven to 200°C (390°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Remove the seeds from the vegetables.

   Spoon / teaspoon (regular)
3. 3
   Brush the vegetables generously with the olive oil and sprinkle the cinnamon, salt and black pepper on top.

   Pastry brush
4. 4
   Spread on a baking sheet lined with parchment paper in a single layer, without crowding, cut side down.

   Baking pan
5. 5
   Roast the vegetables in a hot oven (200°C / 390°F) 35 minutes, until the squash softens.

   ⚙ Oven roastingOvenBaking pan

   💡Give it room in the pan: crowded vegetables steam instead of browning.

To assemble

1. 6
   Carefully turn the squash halves over, cut side up.
2. 7
   Divide the feta cheese and walnuts among the halves, drizzle the honey on top and sprinkle with the thyme.
3. 8
   Bake' the stuffed squash halves' 10 minutes, until the cheese melts slightly.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.