BUTTERNUT SQUASH IN A CREAMY PESTO SAUCE STUFFED WITH LEAN GROUND MEAT

Preparation

1. Preheat the oven to 180°C (350°F).
2. Cut the squash in half lengthwise. Remove the filaments and seeds. Drizzle with half of the olive oil. Season with salt and pepper.
3. Place the squash on a baking sheet lined with parchment paper. Bake for 50 minutes to 1 hour until tender. Remove from the oven and let cool for 10 to 15 minutes.
4. Remove the flesh from the squash with a spoon, taking care to keep a 1 cm (½ in.) rim of flesh.
5. In a large skillet, heat the remaining olive oil over medium heat. Cook the ground meat with the onion and pepper for 5 to 7 minutes, breaking up the meat with a wooden spoon, until it has lost its pinkish colour.
6. Add the thyme and white wine. Simmer until the liquid has reduced by half.
7. Add the cream, pesto and squash flesh. Season with salt and pepper. Bring to a boil.
8. Divide the meat mixture between the squash halves and cover with cheddar cheese.
9. Continue cooking in the oven for 10 minutes.
10. Set the oven to broil position and continue cooking for 2 to 3 minutes, until cheese is lightly browned.