• Preheat the oven to 200°C (gas mark 6, 180°Fan).
• Cut the butternut squash in half, scoop out the seeds and place the halves on a lined baking tray. Drizzle with oil and season with salt and black pepper. Roast in the oven for 50 minutes or until softened.
  2 Butternut Squash, Oil, Salt and Black Pepper

Beef Filling

• In the meantime, make the filling. Heat a pan over a medium to high heat and add a little oil. Fry the onions for 1 minute, then add the diced garlic and cook for a further 30 seconds.
  1 tbsp Diced Garlic, 1 Onion
• Add the mushrooms and thyme, and stir-fry for 2 to 3 minutes, or until the mushrooms have softened.
  200 g Mushrooms, 1 tbsp Fresh Thyme
• Add the beef mince to the pan and stir-fry until browned. Then stir in the red curry paste.
  500 g Beef Mince, 1 tbsp Red Curry Paste
• Add the finely chopped tomatoes and soy sauce to the pan, mix everything together and leave the mixture to simmer for 5 minutes (stir occasionally).
  400 g Chopped Tomatoes, 2 tbsp Dark Soy Sauce

Stuff The Butternut Squash

• Once the squash is roasted, scoop out some of the flesh and mix it into the beef filling. Then spoon the beef mixture back into the roasted squash halves.
• Top with a generous layer of grated cheese. Then bake in the oven for a further 5 minutes or until the cheese has fully melted.
  200 g Cheese