Roasted Stuffed Squash

Ingredients: 1 winter squash, such as acorn, onion or baby pumpkin, around 300 to 400g (10 to 14oz) in weight 15g (1/2oz) butter 1 small onion, finely chopped 1 garlic clove, crushed 1tsp thyme leaves 150g (5oz) cherry tomatoes 1dsp crame fraAche 75g (3oz) GruyAre, finely grated Directions: Slice the top off the squash, just a little as this will be your "lid". Scoop out the seeds with a spoon and set aside. Melt the butter in a frying pan and cook the onion and garlic for 5 minutes on a low heat. Add the thyme and cherry tomatoes and cook for 10 minutes. Transfer to a bowl and add the crAme fraAche and most of the GruyAre - apart from a tablespoon. Season to taste. Pile the filling into the squash, top with the remaining cheese and the lid. Loosely wrap in foil, place on an ovenproof dish or small baking sheet and put in to roast 30 minutes before the turkey is due to come out. It will need 1 hour in total. Unwrap and serve. Photo and Recipe Courtesy of womanandhome.com
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