Microwave the butternut squash halves for 10 minutes each or pop in the oven together for 30 minutes, until the flesh is soft.
Whilst the butternut squash is cooking, fry the bacon or tofu until crispy and steam the mixed veg on the hob or in the microwave until soft but crunchy.
Once the butternut flesh is soft, scoop the flesh out and put in a large mixing bowl. You should be left with the empty butternut skin like boats.
Mix the butternut flesh with the mixed veg and crispy bacon (or tofu).
Season with salt and pepper and add the cumin. Mix together until well combined.
Scoop back into the empty butternut skins and top with grated cheese.
Put under the grill for 5-10 minutes until the cheese has melted.
Eat and enjoy!
Prep time: 10 mins
Cook time: 45 mins
2 butternut squash, carefully cut in half lengthways
Mixed veg (i.e. carrots, broccoli, peas, beans – leftovers work brilliantly), chopped into small pieces
100 g bacon, cubed (or tofu for a vegetarian/vegan option)
100g mozzarella or cheddar, grated
Pinch salt & pepper, to season