Preheat oven to 200°C/fan 180°C/gas mark 6.
Place butternut squash in a roasting tin cut side up.
Score flesh with a knife (do not pierce outer skin) and brush with 1 tsp of oil. Bake for 45 minutes until soft.
Meanwhile, heat remaining oil in small frying pan over a low heat, add leeks, mushrooms, courgette, garlic and thyme and cook until soft. Place into a large bowl.
Once the squash is cooked, scoop out flesh and add to vegetable mixture. Using a fork mash the mixture together.
Place mixture back into the squash skins and sprinkle each half with 50g of Violife and bake for 15 minutes.
Allow to cool and divide into 6 portions.
This recipe is freezable!
Refer to labels for allergens and other product information.