• Cut the butternut squash in half and scoop out the seeds.
• Smear the olive oil over the butternut squash skins and season the flesh with salt and pepper.

Roasted in Air Fryer

• Preheat your air fryer to 400°F (200°C) for about 5 minutes. 
• Place the butternut squash halves skin side up in the air fryer and cook for 25 minutes until the flesh is golden and soft. Ensure that the butternut squash is fully cooked by testing with a fork. It should be tender and easy to pierce.

Baked in Oven

• Preheat the oven to 200C/400F degrees.
• Place on a roasting tin and bake for 45 minutes until the flesh is soft.

Assemble

• Remove from the air fryer or oven and using a spoon, scoop out the flesh of the butternut squash and place into a bowl.
• Add the feta, sun-dried tomatoes and seasoning to the bowl and mix well. Taste and adjust the seasoning if required.
• Place the filling back into the butternut squash shells and pop into the oven for 5 minutes at 200C/400F degrees.
• Eat and enjoy!