stuffed roasted squash

1. 1

   halve and deseed the squash.

2. 2

   Cut the flesh in a cross hatch pattern.

3. 3

   Put the chopped garlic in the hollow of the squash.

4. 4

   Roast in a moderate oven for 20-30 minutes, until soft.

5. 5

   Scoop most of the flesh out of the skin of the squash.

6. 6

   toast the pine nuts

7. 7

   mix the squash with the crumbled cheese and toasted pine nuts.

8. 8

   season with black pepper.

9. 9

   heat through in a moderate oven for 10-15 minutes.

10. 10

    grate fresh nutmeg over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.