I often serve this tasty dish to the lone vegetarian when I only have one at a table of carnivores. The dish can be eaten hot or cold (though you don’t cook the squash with the filling) and is a hearty addition to a summer buffet or picnic.
Mix one pack of broken up feta cheese (200-250 g) with:
Slice a butternut squash in half and remove seeds. Drizzle with olive oil, sprinkle with Maldon sea salt and roast until tender. Take the squash from the oven and stuff with the feta cheese mixture, sprinkle with sliced black olives, and top with fresh coriander or parsley. Yum.