Cut your squash in half & scoop out the seeds & fibres.
Put in a roasting dish and add some finely chopped garlic & a knob of butter to each cavity.
Brush with olive oil & season with s&p then bake at 190 for 45m-1hr until the flesh is tender.
Scoop the flesh & juices into a bowl leaving a 1cm layer still attached to the skin to prevent collapse.
Mash the flesh then mix with 75g toasted chopped walnuts & 200g crumbled blue cheese (leaving a little of each over) , 2t chopped thyme, s&p.
Pile the filling back into the skin, top with some extra walnuts & cheese & finish with a tiny drizzle of honey.
Return to the oven for 15m until cheese is bubbling & serve with green salad.