A fairly easy but impressive holiday dinner, packed with flavour.
1 butternut squash, halved and deseeded
1 onion, finely diced
2 cloves garlic
250g mushrooms, chopped
50g hazelnuts, toasted and chopped
Salt and pepper
1. Preheat the oven to 200C.
2. Spray the butternut squash with a little oil, or rub with oil-coated kitchen towel. Place cut-side down on a baking tray and bake 15 minutes. Turn cut-side up and bake for 30 mins more or until done.
3. Meanwhile, sauté the onion until slightly translucent. Add the garlic, mushrooms, and toasted hazelnuts and continue to cook. When just about cooked, stir in some fresh basil and season.
4. When the squash is cooked, removed some of the flesh from the skin to hollow the squash out slightly. Mash, and mix with the mushrooms. Place back into the squash and bake 5 minutes more.