* 1 Butternut squash
* 200 g (7 oz) Sweetcorn kernels
* 110 g (4 oz) Cream Cheese
* 1 fresh green Chili, deseeded and cut into thin rings
* Handful of freshly chopped Parsley
* Sea Salt and freshly ground Black pepper

===Method===
* Peel the Squash with a speed peeler.
* Cut in half length ways and scrape the seeds out with an ice-cream scoop or a spoon.
* Cut the flesh into 2.5 cm (1 ") cubes
* Add to a pan and cover with Boiling water and boil for 10 minutes until the Squash starts to become soft..
* Add the Sweetcorn and Boil for another 5 minutes
* Drain well, return to the pan and mix in the Cream Cheese and Chillies.
* Blend to a paste with a hand liquidiser or Mash really well.
* Season to taste with Salt and Pepper.
* Sprinkle with fresh Parsley and serve.

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