On today's Food Slot on Moncrieff, we got a text in to the show from Jackie:

"Hi Sean, can you ask Paolo how to cook a butternut squash ... It was on special!"

We've all been there, picked up something while shopping that was on special and it's only at home do you think, "what the hell do I do with this??"

Unfortunately Paolo couldn't recall a recipe for our listener so I came to the rescue!

I once accidentally invited a vegetarian to a dinner party so I dug this recipe up somewhere on google and it turned out to be far tastier than the lamb I had for all the meat eaters.

This recipe is from memory but you can't go that far wrong with it.

Ingredients:
Butternut Squash
Feta Cheese
Walnuts
Garlic - one clove to rub and 2 cloves to crush into mixture
Fresh Coriander
Salt and Pepper to season
Olive oil

To Do:
Slice the squash down the center and remove all the seeds and stringy bits. Rub the flesh with oil and garlic. Pop in the oven for around 45 minutes or until the flesh is soft. Gently scoop out the flesh in to a bowl, but do not cut through the skin as you want to maintain the shape of the squash. Mix in crumbled feta, chopped fresh corriander and chopped walnuts and one or two crushed garlic cloves. Season with salt and pepper. Gently scoop the mixture back into the butternut squash skins.  Pop it back into the oven for 10-15 minutes to heat up the cheese.

*** You can also use this mixture for fresh ravioli too, but I've never had the patience frankly!