Butterflette

1. Preheat the oven to 190°C.
2. Cut the butternut in half lengthwise. Remove the seeds with a spoon.
3. Place the halves on a baking tray. Slightly score the flesh with the tip of a knife and drizzle with olive oil. Season with salt and pepper and bake for 20 minutes.
4. Cut the Reblochon into small cubes.
5. Crush the hazelnuts.
6. Place the Reblochon cubes in the butternut cavities.
7. Sprinkle with crushed hazelnuts and cranberries.
8. Return to the oven for 15 minutes.

 A great alternative to this winter's often too rich tartiflette!