Stuffed Butternut with Spinach and Plant Based Goat Cheese 

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Method

• Preheat your oven to 200°C.
• Cut the butternut squash in half widthways. Taking the bottom halves, scoop out the seeds, then place on a lined baking tray, cut side up. Brush with olive oil and season with salt and pepper. Add the whole garlic head (without peeling) to the tray.  
• Peel and cut the top halves of the squash into ½ cm cubes and add 100g to the tray. Roast in the oven for about 25-30 minutes, or until the squash is tender when pierced with a fork. Use any remaining butternut squash for your next dish (soups, roasts etc). This can be stored in the refrigerator or frozen.
• In a small saucepan, over medium heat, add 2 tbsp olive oil.
  Add the flour and whisk constantly for 1-2 minutes to form a roux.
• Gradually whisk in the soya milk, stirring constantly until the sauce thickens.
• Season with salt, pepper, and a pinch of nutmeg. Remove from heat and add the cheese, cut into small pieces, and add the baby spinach. Stir and set aside. 
• Once the butternut squash halves and diced squash is cooked and tender, add the diced squash to the béchamel mixture. Squeeze in the garlic bulb and mix well. Adjust salt and pepper to taste.
• Stuff the butternut squash halves with the filling.
• Crumble a little more vegan goats cheese on top of each stuffed squash half.
• Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the cheese is slightly melted and golden.
• Garnish with fresh thyme or herbs before serving.