- 1 butternut squash, cut in half, seeds scooped out with a teaspoon
- 1 leek, thinly sliced
- 1 tsp olive oil
- 6 sun-dried tomatoes, thinly sliced
- 120g cous cous
- 1 stock cube, crumbled
- 300ml boiling water
- 30g grated cheese, I used spicy cheddar but you can use your personal favourite
- Preheat the oven to 200 degrees.
- Place the squash halves into a large ovenproof dish and roast in the oven for 30 minutes, turning over halfway through.
- Fry the leek in the olive oil over a medium heat until it has softened.
- Add the tomatoes, cous cous, stock cube and boiling water to the leeks and stir well.
- Turn the heat down low and bring the cous cous and vegetable mixture to a simmer.
- Stir the cous cous frequently until it has absorbed all the water.
- Add the cheese to the cous cous and stir it in.
- Remove the squashes from the oven and top with the cous cous. You'll probably end up having some cous cous in the sides of the dish as well.
- Cover the dish with foil and bake for another 15 minutes.
- Remove the foil and bake for 10 to 15 minutes, or until the cous cous is nice and toasty on the top.
- Cut into pieces with a sharp knife and serve. It's ok, and recommended, to eat the skin of the butternut squash; the slow roasting will have made it very soft.
Serves 3 to 4.