Roasted Butternut Squash with Feta

Heat the oven to 200°C. Cut the squash in half lengthways and scoop out the seeds. Using a sharp knife, score the flesh in a criss-cross at 1cm intervals. Brush with a little extra virgin olive oil. Place in the oven and cook for 35 mins.

Meanwhile, heat the oil in a frying pan, add the garlic and onion and cook for about 5 mins. Add the chard and cook, stirring, for 3-4 mins or until the chard has softened. Stir in the thyme, feta and pine nuts. Season with salt and pepper.

Remove the squash from the oven and fill the cavity of each with the mixture. Return to the oven and cook for a further 10-15 mins, or until tender. Garnish with a few basil leaves before serving.