Stuffed uchiki kuri Sqaush, curried potatoes & feta

Preheat the oven to 165°C. Halve the uchiki kuri squash, scoop out the seeds with a spoon, rinse under cold water, and season generously with salt and black pepper. Place cut-side down on a baking tray and roast for 35 minutes until soft, then set aside.

Wash the potato and dice into 3 cm cubes. Heat a little olive oil in a frying pan over medium heat, add the potatoes with 1 tsp garam masala, and fry gently until golden brown and tender. Set aside.

In a saucepan, melt the butter and stir in the flour to make a thick roux. Gradually whisk in the hot milk until you have a smooth, glossy sauce. Season with salt and white pepper, add the feta cheese, and stir until melted.

Turn the roasted squash halves upright and fill each one with a generous spoonful of the curried potatoes. Pour over the feta sauce, top with extra feta and black pepper, and bake at 170°C for 15 minutes.

Serve hot as a main or a side.