Pesto-roasted Butternut Squash

heat oven to Mark 6/200c. cut 2 medium (approx 1kg) butternut squash in half. scoop out seeds and cut crosses over cut side. brush with 1/2tbsp green pesto and season. cover with greased foil and bake for 1hr or until tender. put 1 onion, peeled and cut into chunks, in a roasting tin with 1tbsp olive oil. cook for 25mins. add 250g cherry tomatoes and 4 rashers streaky bacon, chopped. cook for 20mins, then stir in 80g baby leaf spinach, 2tbsp fresh green pesto, 80g feta cheese, crumbled, and 35g sunblush tomatoes, drained and chopped. season. remove squash from oven. scoop out a little of the flesh, chop and mix with the veg and fill the squashes. sprinkle with 20g crumbled feta and 1 1/2tbsp pine nuts and bake for 10mins until golden.