Christmas dinner is fast approaching. Our roasted butternut squash with spiced stuffing is the perfect substitute for a classic roast dinner, or as a delicious accompaniment to your Christmas table spread.

Ingredients:

. 1 ripe butternut squash  (around 1.2kg)

. Extra virgin olive oil

. 1 red onion

. 1 bunch fresh sage

. 1 bunch fresh tarragon

. 2 cloves of garlic

. 10 sundried tomatoes

. 75g peeled chestnuts or pecans

. par cooked brown rice

. 75g dried cranberries

. 1 teaspoon ground allspice

. red wine

. 1 pomegranate

. zest of 1/2 orange

Prep time: 35 minutes

Cooking time: 2 hours

Servings: 6

Lets Begin… 

1. Preheat your oven to 180°C

2. After washing the squash, slice it in half lengthways; then remove the seeds; keeping them for later.

3. Using a spoon, scoop out some more flesh to make room for the stuffing along the entire length of the squash.

4. Finely dice the excess flesh & put into your medium heated frying pan along with the seeds and a good splash of olive oil.

5. Finely chop the onion & garlic and add to the pan. Stirring regularly.

6. Pick the sage & tarragon leaves, chop together with the sun-dried tomatoes & chestnuts. Add into the pan.

7. Add the rice, cranberries, orange zest & allspice into the pan and combine. Season with salt,

pepper & a swig of the red wine.

8. Mix well & fry for around 10 minutes, or until beautifully softened.

9. Pack the squash halves with the mixture, then press the two halves together to make a parcel, nice and snug.

10. Using cooking twine, bind your squash parcel to keep everything together.

11. Massage the skin with a little bit of oil, salt & pepper.

12. Place the stuffed squash in the centre of a baking pan, covering with tin foil.

13. Bake for around 2 hours, or until soft & cooked through. Remove the foil for the last 15 minutes for a golden brown skin.

14. Once ready, place the squash on your serving platter of choice & remove the twine. Carve it at the table in generous thick slices.

15. Top the slices with the juicy pomegranate seeds. Enjoy!