This recipe works nicely with little squashes which can be served in half portions.

Cut a small round green squash in two cross-way. You can also slice a thin piece off the bottoms to ensure they sit upright in the roasting pan. Gut them of their seeds and sprinkle with a little olive oil.

In a small bowl mix together 3tbsp finely chopped walnuts, 3tbsp panko (or regular breadcrumbs), 1 finely chopped garlic clove, a sprinkling of dried thyme, sea salt and pepper, ¼ tsp dried mustard powder (optional) and some crumbled blue cheese. Fill the cavities of the squash with the mixture and drizzle with a little bit of maple syrup and olive oil. 

Bake in a hot oven (200c) till the the squash is nicely golden. Serves 2.