Ingredients

Step by step

1. Preheat the oven to 150°C, fan 130°C, gas 2. Using a large knife, cut each butternut in half lengthways, then scoop out the seeds with a spoon and use a small knife to score the flesh in a cross-hatch, deep enough to really penetrate, but be careful not to go through the skin. Make a few incisions around the seed cavity, too.
2. Move the prepped butternuts into a roasting tray, drizzle over 4 tablespoons of olive oil, season well and cook on the middle shelf of the oven for 1 hour.
3. By this time the flesh will have softened enough for you to push the garlic shards into the slashes (it doesn't matter if they're sticking out), then spoon over the honey and baste with the juices accumulated in the seed cavity. Return to the oven for a further 45 minutes while you get on with making the crust.
4. Spread the breadcrumbs out on a baking tray and pop in the oven under the butternut for about 10 minutes, giving them a shuffle round halfway through – you want them to dry out but not colour. Tip them into a bowl and mix with all the other ingredients (keep aside a few of the walnuts), plus some seasoning.
5. Once the butternuts have had their time in the oven, remove them and increase the oven temperature to 180°C, fan 160°C, gas 4.
6. Share the crust between the butternuts, lightly filling the cavities, too. Bake for 20–25 minutes until they're golden all over.
7. For the Dolcelatte sauce, put 30g of the cheese and the spring onions aside, then blitz everything else in a food processor until smooth. Squish in the last of the cheese to give it texture and stir in half the spring onions.
8. Transfer the cooked squash to a serving platter and fill the cavities with the Dolcelatte mixture. Top off with the rest of the spring onions and the last of the walnuts.