Place whole butternut into a large pot of boiling water for about 25 minutes to allow the flesh of the butternut to partially cook.
Carefully remove the butternut from the boiling water then slice in half lengthways and using a small knife remove the seeds and flesh from the middle of the butternut halves so as to form a deep cavity – do not discard the butternut flesh, reserve it for the filling.
Place the butternut halves into an oven proof baking tray, cavity side up.
Heat oil in a frying pan and sauté the onion and red pepper until soft.
Then add the mushrooms and butternut flesh, turn down the heat and add the milk and contents of the sachet of KNORR Creamy Garlic Veggie Bake.
Stir well and allow to simmer for 5 minutes then remove from the heat and stir in the crumbled feta cheese.
Spoon the stuffing mixture firmly into the cavities of the butternut then bake at 180C for 25 minutes until golden brown.
To test if the butternut is cooked through slide a sharp knife into the thickest part of the butternut flesh – if the knife slides through easily with little force then the butternut is cooked.