Butternut Squash stuffed with camembert & tofu

Cut the tofu block into thin slices, about the thickness of bacon. The thinner the slices, the crispier the tofu will be! Prepare the tofu mixture, add the slices, and let marinate for 2 hours (or 24 hours for more flavor).

Cut the squash in half lengthwise, remove the seeds and score a crosshatch pattern into the flesh. Place the two halves on a baking sheet, flesh side up. Season with salt and pepper and drizzle with a thin stream of olive oil. Bake at 350°F for 50 to 60 minutes, depending on the size of the squash.

Meanwhile, cook the tofu and onion in a non-stick skillet with the butter for about 6 minutes, or until the pieces are golden, flipping halfway through. Add the garlic. Set aside.

Mix the cheese pieces, thyme and cashews with the tofu.

When the squash is ready, keep the oven on.

Fill the squash with the tofu mixture (widen the cavity if needed for easier filling). Bake for about 5 minutes.

To serve, drizzle with olive oil.

Season with salt and pepper.

Serve with buttered croutons.