(please remember to take my reader survey!!)

I am in love with paneer cheese – it’s my go-to when we have Indian food (yes, apparently even when I’m having a curry I still gravitate towards cheese…). I’m usually very unimaginative, and I have saag paneer (paneer with spinach) every single time we get a take away curry. I like to tell myself it’s a good way to compare the quality of different restaurants, but in truth I just absolutely love the stuff.

However, since this time I was cooking at home, I decided to use my paneer for something a bit different – sticking with the autumnal theme, I made paneer stuffed butternut squash!

If you’ve never had paneer, it’s a very mild-tasting cheese, which is why it goes so well with bold Indian spices. You can cut the cheese into cubes, but this time I crumbled it up to give a stuffing mixture that was easy to scoop into the butternut squash halves. I flavoured the mixture with cumin, ground coriander and turmeric, and also added some spring onions, garlic, and some tomatoes to keep things nice and juicy.

Although the paneer stuffing is the star of this recipe, the roasted butternut squash itself can’t be forgotten! The top side becomes slightly sweet as it caramelises in the heat of the oven (look at those crispy bits!), and the flesh becomes as soft as butter (and I don’t mean butter that’s been in the fridge…). Scooping a fork or spoon through the tender squash and then into the spiced paneer is just heaven!

My butternut squash was fairly big, so half a squash each was plenty for a main course – make sure you don’t choose a squash that’s too enormous, especially if you’re planning on serving it with some side dishes! You could even make this dish into an appetiser if you choose a couple of very small squashes, splitting the paneer filling into four portions instead of two.

By the way, don’t forget to drizzle the spiced yogurt on top! It adds a wonderful creaminess to the dish and keeps it moist – and a good handful of fresh coriander on top is pretty great too.

What do you reckon – a good vegetarian option for a slightly alternative Thanksgiving?