Butternut Squash with Cheese & Ham Stuffing

2 butternut squash, weighing about 675g/11/2lb each (or aubergine),
4 tbsp olive oil,
Freshly ground black pepper

Stuffing:

50g/2oz butter,
100g/4oz button mushrooms, sliced,
1 leek, trimmed and thinly sliced,
1 thick slice of white bread, cut into small cubes,
2 slices of ham, chopped,
150g/5oz double Gloucester cheese, grated,
2 tbsp Mizkan Seasoned Rice Vinegar,
2 tbsp chopped freshly parsley,
1 tbsp snipped chives.

Method

Preheat the oven to 180C/350F/Gas mark 4. Cut the squash in half lengthways and remove the seeds and fibres from the centre. Score the flesh with a sharp knife and place in a shallow baking tin, flesh side up.

Brush the flesh with the olive oil and season with black pepper. Roast the squash in the oven for 40 minutes or until the flesh is tender.

Ten minutes before the end of the cooking time, make the stuffing. Heat the butter in a pan and fry the mushrooms and leek for 5 minutes. Add the bread cubes and fry for 5 minutes, stirring frequently.

Remove the pan from the heat and stir in the ham, half the grated cheese and the rice vinegar. Take the squash out of the oven and spoon out the flesh, leaving a thin border to support the skins. Mash the flesh and add it to the stuffing with the parsley.

Return the skins to the baking tin and fill with the stuffing, pressing down lightly and piling up as necessary. Sprinkle with the rest of the cheese and bake until it melts. Scatter with chives and serve.