It took me a couple of attempts but this is the one that I feel gets a close as I could. It's such a filling dish that I actually didn't need anything on the side with it. Not bad for 7pp per serving. It takes a little bit of time to make, mostly in the roasting time but it isn't too difficult and the actual preparation time isn't all that long.
Stats: - two serving, 7pp each.
One large butternut squash
two garlic cloves, minced
125g light mozzarella ball, torn into small pieces
40g breadcrumbs (I have a stash of frozen breadcrumbs made by blitzing up the ends of homemade loaves, meaning there is a range of herbs in it)
50g sun-dried tomatoes, cut into strips
125g tinned butter or cannellini beans, drained and rinsed
a large handful of fresh herbs diced - I used thyme
Preheat your oven to gas mark 4. Meanwhile prepare your squash - clean the outside, remove the ends, cut in half and remove the seeds and pulp.
Score a few lines through the flesh being careful not to break through the skin. Halve the butter and spread on the top. Mince the garlic and place in the bowl of the squash where the seeds were. Place on a baking tray and roast for 45/50 minutes, until the flesh is tender.
Remove from the oven, turn up the oven to gas mark six and scoop the flesh out into another bowl again being careful not to break the skin and leaving a clear rim around the outside - leaving you with a sort of bowl.
In your mixing bowl, mix together the flesh, sundered tomatoes, butter beans, fresh herbs and mozzarella. Mix gently, being careful not to break the butter beans up too much.
Return the mixture to the skin and top with the breadcrumbs - as you can see, my topping wasn't all that neat!
Return to the oven and cook for a further fifteen/twenty minutes, until the breadcrumbs brown and the mozzarella melts.
You could roast the seeds and add these to the tops for a further addition of taste but be aware that each tablespoon is worth 2 propoints.