Baked buttery squash

1 butternut squash
half a teaspoon paprika
3 tablespoons snipped chives
3 tablespoons of creme fraiche, normal fat or low fat as you prefer, whatever works for you.
30g ground almonds
a knob of butter
30g grated cheese

Method

Preheat oven to 180 degrees fan
Halve the squash length ways, take out the seeds
and discard
Season well with salt and pepper and put in a roasting tin, half filled with water
Cover with foil and bake for 40 mins or until tender
Drain and transfer to a cooling tray
Once cool enough to handle scrape out the flesh and transfer to a bowl, leaving a thin rim of squash skin behind
Mix the paprika, chives and creme fraiche with the squash flesh and transfer the mixture back into the shell.
Season again if you wish to
Mix the ground almonds with the butter and the cheese and sprinkle over the squash.
Bake for 15 minutes till lightly browned.

Serves 2 as a light meal, or 4 as an accompaniment.