Sherry Roast Butternut Squash Stuffed with Creamy Feta

After a couple of long days at work I wanted to make a hearty meal I could leave in the oven while I completed a few chores. I thought about the butternut squash standing on my kitchen counter and realised it was the perfect vessel for a creamy filling. Served with a Quorn Pesto and Mozzarella Cutlet on a bed of spinach (although a meat alternative such as a chicken kiev, or a vegan nut roast would make excellent accompaniments), this is the perfect meal to warm you up after a long day. The sherry brings out the sweetness of the squash, the nutmeg brings an almost spicy quality to the mix. I like to use feta of farmer's cheese for this recipe as it is high in protein without being too high in fat, but this could be substituted with any creamy cheese as desired.

Ingredients
1 Butternut Squash
1  1/2 Cups Feta of 1 cup farmer's cheese
1 Generous Splash of Sherry (you can use apple cider vinegar as a non-alcoholic alternative)
A Pinch of Ground Nutmeg
Garlic Salt- I love using Saltopia's Black Magic (Black garlic infused sea salt)
Pepper to taste

Method
Wash the butternut squash, slice in half and scoop out the seeds. You can clean these and roast them later, plant them in the garden, or simply throw them away! Lightly spray the butternut squash with oil, sprinkle the garlic salt on top, and place on a lined baking tray in the oven for about 30-40 minutes at 420°F or 215°C.
Once the squash has softened, add the feta, sherry, nutmeg and salt and pepper in a bowl, cream the mixture until the feta is smooth and the ingredients have combined. Scoop the mixture into the hollow of the squash and bake for anouther 5 minutes until the top begins to brown.

This recipe is gluten free and paleo. To make a vegan version substitute the cheese for a vegan nut-based cheese such as almond cheese.