• Preheat oven to 180 degrees Celsius
• Scrub the butternut well and cut it in halves down the middle, lengthwise. It makes it easy if you have a good knife. I usually start from the centre and then work my down either sides. A rocking motion does help get it cut without destroying the butternut
• Remove the seeds from the butternut. Place the halves in the roasting dish. Pour in the water
• Cover the butternut with some foil and cook for about 1 hour or until the butternut is soft and tender. In the last 15 minutes you can remove the foil and allow it to roast
• Remove the cooked butternut from the oven. Scoop out some of the flesh of the butternut, to make a hollow to stuff it. You can mash it up and place it back in if you don't have any other use for it
• Season the butternut with salt and pepper
• Fill each butternut halve with the creamed spinach. Sprinkle the chilli flakes and thyme over. Mix the mozarella with the panko breadcrumbs and top each butternut halve with it
• Place back in a baking tray and bake in the oven for 15-20 minutes until the cheese has melted and you have little golden browned bits

Creamed Spinach

• Chop the spinach leaves and rinse well. Place in a bot of boiling water and allow it to wilt. Just a few seconds
• Drain in a colander and immediately pour some cold water over it. Drain any excess water and set aside
• Heat 1 tablespoon butter and the teaspoon of oil in a saucepan. Add the finely chopped onion and cook until translucent.
• Add the minced garlic and cook for a minute. Add the flour and cook for a further minute
• Mix in the cream and milk and whisk until it's smooth
• Simmer until it starts to thicken, whisking at regular intervals. Add the spinach and parmesan to the sauce. Allow it to heat through. Season with salt and pepper and add the nutmeg