Roasted butternut squash with honey and Wensleydale and cranberry cheese
Preheat the oven to 180C/350F/Gas 4.
Using a sharp knife, score the flesh of the squash in a diamond pattern and season with salt and freshly ground black pepper. Drizzle with olive oil and place onto a baking tray.
Transfer to the oven to roast for 20-25 minutes, or until tender. Remove from the oven and allow to cool slightly.
Using your hands, mould the cheese into a ball and place into the cavity of the squash. Drizzle the honey over the top and return to the oven for 5-7 minutes, or until the cheese is slightly browned.
To serve, top the squash with the rocket and serve as a side dish.