Caprese of Butternut Squash

Directions

• Scoop out the seeds and place the two halves of the butternut squash in a baking tray, brush with olive oil and season with salt and black pepper.
• Grate the nutmeg over the butternut squash and place in the over @ 150c for 45-60 minutes, until the squash is fully cooked and the flesh is soft. Depending on the size of the butternut squash, this could take even longer than 60 mins.
  
• When the butternut squash is cooked, remove from the oven and you should see that there is a small pool of oil and juice in the hollow where you scooped out the seeds.  You need to quickly remove this with a spoon (save this liquid!) before it soaks back in.  Then remove the butternut squash from the oven tray and leave them to cool for a while.
  
• Meanwhile, heat the liquid that you removed in a frying pan and add the tomatoes, onion and mushrooms.  Fry gently for about 2-3 minutes.  Set aside to cool.
  
• Once the butternut squash has cooled a bit, very carefully scoop out the flesh into a bowl, taking care not to pierce the skins.  Mash the flesh well.
  
• Add the tomato mix, the basil and the mozzarella to the bowl with the butternut squash and mix it all together well.  
  .
• Spoon the mixture evenly back into the butternut squash shells. Sprinkle with some sea salt if you like and I sometimes put some grated Parmesan or Mozzarella on top!
  
• Place the shells back in the oven tray and return to the oven for 10-15 minutes.  This will re-heat the mixture and allow the basil to infuse and the mozzarella to melt.
• Remove from the oven, allow to sit for a couple of minutes to cool and then serve with some nice spicy coconut rice.