Stuffed Baked Butternut with Mushrooms and Feta 

Preheat oven to 180°C

Place whole butternut into a large pot of boiling water for about 16 minutes to allow the flesh of the butternut to partially cook

Carefully remove the butternut from the boiling water then slice in half lengthways and using a small knife remove the seeds and flesh from the middle of the butternut halves so as to form a deep cavity – do not discard the butternut flesh, reserve it for the filling

Place the butternut halves into an oven proof baking tray, cavity side up

Heat oil in a frying pan and sauté the onion and red pepper until soft

Then add the mushrooms and butternut flesh, turn down the heat and add the milk and contents of the sachet of KNORR Garlic & Herb Potato Bake

Stir well and allow to simmer for 5 minutes then remove from the heat and stir in the crumbled feta cheese

Spoon the stuffing mixture firmly into the cavities of the butternut then bake in a preheated oven for 25 minutes until golden brown

To test if the butternut is cooked through slide a sharp knife into the thickest part of the butternut flesh – if the knife slides through easily with little force then the butternut is cooked

Sprinkle with chopped chives and serve with plenty of Robertsons Freshly Ground Black Pepper