1 butternut squash
2 slices bread
1 x 300g tin canellini beans
1 1/2 tsp thyme
salt and black pepper
Preheat the oven to 190c. Cut the butternut squash in half and scoop out the seeds. Place cut side up on a baking sheet and brush the flesh with olive oil. Roast for 25 minutes until the flesh is soft.
Meanwhile, drain and rinse the beans and mash in a mixing bowl. Make the breadcrumbs (use a food processor if you have one) and break the walnuts into small pieces. Combine all the ingredients in the mixing bowl and mix well.
When the squash is cooked, scoop out most of the flesh, leaving a thin layer round the edges to help the skins keep their shape, and add to the mixture. Fill the skins with the mixture and bake for 15 minutes.
Note: you can also roast the butternut squash seeds to have as a snack – wash and dry them, mix with a small amount of olive oil and salt and spread them out on the baking sheet when the filled squash goes back in the oven.