Delicious butternut squash, roasted and stuffed with a tasty combination of red onion, cherry tomatoes and feta cheese and seasoned with a crunchy blend of oregano, parsley and rosemary.
Pre-heat the oven to 200?C, 400?F, Gas Mark 6. Scoop out the seeds and score the flesh of the butternut squash. Stir the Flavour Shot with a spoon, drizzle over and roast for 40-50 minutes until softened.
Carefully scoop out the inner of the squash (taking care not to scoop down to the skin). Place into a bowl with the bread crumbs, onions, tomatoes and cheese, mix well.
Spoon the mixture back into the squash and return to the oven for 25 minutes, or until cooked through and cheese is golden.