Method:

• Halve the butternuts and clean out the inside. Using a sharp knife, cut the flesh in a square pattern.
• Place the butternut halves in a saucepan filled with water and bring to a boil on the stove, cooking for about 30 minutes or until slightly soft. Be careful not to overcook to keep them manageable.
• Once cooked, remove the butternut from the water and let them cool. Once cooled, remove the squares and set them aside in a bowl.
• In a non-stick skillet, stir fry the bacon bits until crispy, then set aside.
• Assemble the filling by adding the red and green peppers, chopped garlic, broccoli, bacon, and feta cheese to the bowl with the butternut squash cubes.
• Fill the butternut squash halves with the mixture. Sprinkle with ground black pepper and salt.
• Add the chopped fresh herbs and drizzle the creamy honey and mustard dressing over the delicious filling before serving.