CHICKPEA-STUFFED BUTTERNUT

SERVES 4 AS A MAIN & 8 AS A SIDE / PREPARATION & COOKING: 2 HR 30 MIN

2 medium-sized (±2kg) butternuts 30ml (2T) olive oil salt and freshly ground pepper to taste 250ml (1c) water 1 can (410g) chickpeas, drained and rinsed 3 spring onions, chopped 250ml (1c) grated cheddar cheese, plus extra for sprinkling

Preheat the oven to 180°C.

1 Cut the butternuts in half lengthways, remove the seeds, then score the flesh with a sharp knife. Drizzle olive oil over each half and season with salt and pepper.

2 Put the halved butternuts on a baking tray. Pour the water into the tray, cover with foil, then bake in the oven for 1½ hours or until soft.

3 Once fully cooked, remove the butternuts from the oven. Carefully scoop the butternut flesh out of the skin. Make sure you keep the skins intact, which you can do by leaving a 5mm border of flesh around the inside of the skin. Set the skins aside for later.

4 Mix the butternut flesh with the chickpeas, spring onions and cheddar cheese until well combined. Season with salt and pepper.

5 Spoon the butternut and chickpea mixture back into the butternut skins, sprinkle more cheddar cheese over, then return to the baking tray (or roasting dish). Bake for another 30 minutes or until the cheese has melted and browned on top.