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Instructions:
1. Preheat the oven to 180°C (350°F). Cut the butternut squash in half lengthwise, remove the seeds and lightly season the insides with salt and pepper. Arrange the squash halves, cut side down, on a gratin dish.
2. Drizzle a little olive oil and cook for about 45 minutes, or until the flesh is tender and easily pierces with a fork.
3. Meanwhile, heat a frying pan to medium heat. Add the bacon and cook until nice and crispy. Remove from the pan and reserve, reserving the rendered fat in the pan.
4. In the same pan, add the chopped onion and boil until translucent, about 5 minutes. Add the minced garlic and thyme, and cook for another minute, until the flavours have cleared.
5. Mix crispy bacon and sautéed onions with grated goat cheese for a creamy, flavorful topping.
6. Once the squash is roasted, remove from the oven and let cool slightly. Pat each squash half with the mixture, pressing lightly to distribute the filling evenly.
7. Return the stuffed butternut squash to the oven and bake for another 15 to 20 minutes, until the cheese is melted and lightly browned.
8. Top with fresh parsley before serving this generous dish, perfect for a budget-friendly meal or a comforting dinner at home.
Time: Prep Time: 15 minutes | Cook Time: 1 hour
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