Books & Spoons Recipe for CHEESY ROASTED BUTTERNUT SQUASH

The same day I came home with this beauty I saw on the social media someone posting about having a roasted butternut squash for dinner, and from the conversation that came from the picture she posted, it was obvious everyone had their favorite way to prepare it with their own favorites with the filling. 

​This filling is my favorite of all that I have tried. It is a meat-free recipe, and in my opinion, roasting one half of these per person is more than enough for a filling meal, you don't really need anything else. 
Yes, it takes a bit longer in the oven, but when it is snowing and sleeting outside, it might be lovely to have the extra warmth around from the oven. Especially if you live in a building that was built in 1904 like I do.

This is really quick to prepare before setting it in the oven, so it is one of those set it and forget it type of meals. I didn't use cranberries, but that is something you could add to the filling if you want to. I had the filling in the oven with the squash, adding the cheese for the last 20 minutes in the oven. If you want, you can cut the bottom a bit so it will stay upright, if you want that security but I didn't have any problems with that. I set aluminum foil on the cookie sheet before setting the squash on it, just for ease of clean up afterward in case of any spilling. If you have the other half extra, roast it on the side with the skin up, with little oil and salt and pepper on it, and use it on soup later on. 
So here is my cheesy butternut squash recipe, I hope you enjoy it. Until next time
~ Cheers!

CHEESY ROASTED BUTTERNUT SQUASH 

• 1 Butternut squash, halved and seeded
  
• Olive oil, salt+pepper
  
• 1/2 cup of Pecans, chopped
  
• 1/2 cup of Feta cheese, crumbles
  
• 1 TBSP of honey
  
• 1 cup of shredded Mozzarella + Cheddar mix
  

1. Set the oven on 170 C/350 F
2. Prepare the squash by cutting it half lengthwise and removing the seeds with a spoon
3. Rub olive oil into the squash and drizzle with salt and pepper, set on the cookie sheet
4. Mix the chopped pecans and crumbled feta cheese together and set on the squash
5. Drizzle the honey on top of the filling mix
6. Put the filled squash into the oven and let it roast for 40 minutes 
7. Add the shredded cheese on top of the squash, and let it roast for 20 minutes or until the squash is done.