Serves 4

Cooks: CircoTherm 180C for 40 minutes then CircoRoast 170C for 5-10minutes Prep: 25 minutes

• Ingredients
• 2 butternut squash, sliced in half lengthways, seeds removed
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp pepper
• 1 tbsp unsalted butter
• 1 small onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 200g chestnut mushrooms, roughly chopped
• 4 tbsp white wine
• 75ml double cream
• 75g mature vegetarian cheddar cheese, grated
• 40g vegetarian mozzarella cheese, grated
• 50g walnuts, roughly chopped
• 3 tbsp fresh parsley, chopped
• 3 tbsp fresh thyme leaves
• 3 tbsp dried cranberries

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