The Waiting Room

Ingredients

a whole butternut squash

100 g's Stilton

mushrooms

a little onion
and garlic

a splash of
cream

pepper

Method

A very simple rustic dish;

Chop the top off of your butternut squash and deseed it (scooping out the seeds with a spoon will do it). Season with pepper and roast the squash in a medium oven - covered with greaseproof paper - for about an hour and a half, until softened. Simply fry up a little onion and garlic just a quarter of a small onion and half a clove per squash maybe, and with this - and in butter - sautee a generous hand full of mushrooms. Then fill the squash with the mushroom mixture adding in a hundred grams or so of crumbled Stilton.

Melt beneath a grill.