Well, easy, having tried this recipe, butternut squash is no longer an unknown! Everytime I saw this yellow funny shaped thing in the market, I wanted to buy, but had no idea how to cook except in a soup. Eureka! It is a recipe Ebru suggested but she says it is some well known chefs recipe, so as soon as I learn, I will let you know. (Now I can confirm that it is a recipe from Hugh Fearnley – Whittingstall )
Lets start now, ingredients for 4 people:
two equal sized butternut squash
garlic cloves 2- 3
paprika, black pepper, salt
1. Halve both butternut squashes into two so, now you have for pieces.
2. Crush the garlic cloves then put some olive oil paprika, black pepper and the crushed garlic in a bowl and mix them well then brush this mixture onto the butternut squash.
3. Heat the oven to about 200 c then put the butternut squash halves onto a tray, leave for about 15 minutes. Check them with a fork if they are not soft enough, leave more.
4. Once they are softened, take the tray out, with the help of a knife, scoop out the flesh of the squash then mash it with feta. After that, add the mixture inside the butternut squash skin.