Roasted Butternut Squash with Blue Cheese and Shiitake Mushrooms

method:

• Preheat the oven to 190C/375F/Gas 5. Clean the outside of the squash. Cut the squash in half, Scoop out and remove the seeds and soft fibres.
• Place the squash halves in an ovenproof dish; add a knob of butter and the garlic to the hollow of each butternut. Brush the rest of the flesh with olive oil and season with salt and pepper. Bake in a preheated oven for 1hr until the squash flesh is fork tender.
• While the squash is cooking, prepare the filling by cooking the pasta according to the pack instructions.
• Sauté the sage, mushrooms and shallots in a frying pan with a knob of butter, until soft. Mix this in with the cooked orzo.
• Scoop the flesh from the butternut squash leaving a good 1cm of flesh. Mix the scooped out flesh with the pasta mixture, along with half of the blue cheese and walnuts.
• Divide the mixture between the two butternut halves and sprinkle each with the remaining cheese and walnuts.
• Place back in the oven for 15 minutes, until cheese is melted and slightly golden all over, then serve.