- Pre-heat the oven to 200°C/fan oven 180°C/Gas 6.
- Place the butternut squash halves in a roasting pan, cut sides up. Brush with the olive oil and add the sprigs of rosemary or thyme. Transfer to the oven and bake for 40-45 minutes, or until the squash is tender when tested with a knife.
- Meanwhile, make the salsa by mixing together the celery, red onion, cucumber, tomatoes, parsley and chunks of Cheddar. Season to taste.
- Serve the butternut squash with the salsa spooned into the cavities.
Recipe from Pilgrims Choice
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The salsa can also be used to serve with other vegetables, such as baked potatoes, marrow, baked courgettes and baked sweet potatoes
1 small butternut squash, halved lengthways and deseeded 1 tbsp olive oil 2 sprigs rosemary or thyme For the salsa: 2 celery sticks, finely chopped 1 small red onion, finely chopped 1/4 cucumber, finely chopped 2 tomatoes, finely chopped 3 tbsp chopped fresh flat leaf parsley 75g (3oz) Pilgrims Choice Reduced Fat cheese, cut into tiny cubes
Time: 20 minutes Serves: 2 Nutrition: n/a