200 g (7 oz) Stilton or other blue cheese, rind removed
handful of thyme leaves
salt and pepper
Cut the squash in half and trim a thin slice off the rounded back of each half so they will stand securely, cut sides up. Scoop out and discard the seeds and fibres, then score the cut surface of the squash in a criss-cross pattern. Drizzle over the oil and season to taste. Arrange on a baking sheet and cook in a preheated oven, 230°C (450°F), Gas Mark 8, for 15 minutes until tender.
Meanwhile, mix together the crème fraîche and cornflour, then mash in the Stilton with a fork and add plenty of black pepper. Divide the mixture between the cavities of the squash halves, scatter over the thyme leaves and return to the oven for a further 10 minutes until the filling is golden and bubbling.