stuffed roasted squash
a little overcooked around the edges
Cooking Instructions
- 1
halve and deseed the squash. Cut the flesh in a cross hatch pattern. Put the chopped garlic in the hollow of the squash.
- 2
Roast in a moderate oven for 20-30 minutes, until soft.
- 3
Scoop most of the flesh out of the skin of the squash.
- 4
toast the pine nuts
- 5
mix the squash with the crumbled cheese and toasted pine nuts. season with black pepper.
- 6
heat through in a moderate oven for 10-15 minutes.
- 7
grate fresh nutmeg over the top and serve.
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