Butternut Stuffed with Bacon, Goat Cheese and Walnuts

While the squash is cooking, brown the bacon in a pan. Add the onion cut into thin strips and cook until golden.
In a bowl, mix the crumbled goat cheese with the crushed walnuts and a little honey to soften the topping.
When the squash is ready, garnish each half with the goat cheese mixture, then cover with bacon and onions.
Bake again for 10 minutes so that the cheese melts well.
Decorate with fresh thyme and serve hot.