Walnut & Cheddar Pesto Hasselback Squash With Bulgur

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel your butternut squash[es] and cut in half using a sharp knife

Tip: Drizzle the knife with a little olive oil for easier chopping

Scoop out the seeds with a spoon and discard

Cut narrow slices (about 1cm in width) into the butternut squash halves, making sure not to cut all the way down to the base

Transfer the butternut squash halves to a baking tray and drizzle generously with olive oil and a big pinch of salt

Put the tray in the oven for 40-45 min or until the butternut squash is soft – this is your hasselback butternut squash

Boil a kettle

Add your bulgur wheat to a pot with plenty of boiled water and a generous pinch of salt

Cook over a high heat for 7-9 min or until tender with a slight bite, then drain and return to the pot

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your walnuts and toast for 3-4 min, or until they've darkened in colour slightly

Tip: Watch them like a hawk to make sure they don't burn!

Meanwhile, chop your basil coarsely (including the stalks)

Peel and roughly chop your garlic

Crumble your cheddar into small pieces

Transfer the toasted walnuts to a food processor and reserve the pan for later

Tip: If you don't have a food processor, chop the walnuts with a knife, then add to a pestle & mortar!

Add the chopped basil, chopped garlic and crumbled cheddar to the food processor with the toasted walnuts (or a pestle & mortar)

Add your red wine vinegar, a pinch of salt and pepper, and 2 tbsp [3 tbsp] [4 tbsp] olive oil

Blitz together to form a coarse purée – this is your walnut & cheddar pesto

Cut your cherry tomatoes in half

Fluff the cooked bulgur then stir through the halved cherry tomatoes and half of the walnut & cheddar pesto (reserve the rest for garnish!) – this is your walnut & cheddar pesto bulgur

Wash your salad, then pat them dry with kitchen paper