Stuffed whole squash

SERVES 4

1 butternut squash (around 1.5kg)

2tbsp extra virgin olive oil 1 celery stick, finely diced

20g parsley, finely chopped, plus extra to serve

1tsp dried thyme

1tsp rosemary, finely chopped 70g sun-dried tomatoes in oil, drained

75g cooked chestnuts

75g dried apricots or dates, roughly chopped

50g brown rice

2 pinches ground allspice 350ml vegetable stock

1½tsp sea salt

For the miso-mustard cabbage

1tbsp white miso paste

1tsp tamari sauce

1tsp Dijon mustard

1tbsp toasted sesame oil

½tsp black sesame seeds 1tbsp maple syrup

2tsp grated ginger

3tbsp extra virgin olive oil ½ savoy cabbage, thinly sliced

kitchen twine

Wash the squash and cut it in half lengthways, then use a spoon to remove the seeds. Scrape out the flesh, making a gully for the stuffing along the full length of the squash. Collect the scooped-out flesh and finely chop. Add the 2tbsp of olive oil to a frying pan over a medium heat. Add the celery, parsley, dried thyme and rosemary. Cook the squash flesh in the herbs for 10 minutes.

Chop the sun-dried tomatoes together with the chestnuts and dried apricots. Add to the pan along with the rice and allspice, and stir. Add the vegetable stock, sea salt and black pepper and mix well. Cover and allow the rice to cook for 15-20 minutes, stirring occasionally. Check that all the liquid has been absorbed, then remove from the heat. It's okay if the rice is still a little al dente; it will continue to cook in the oven.

Preheat the oven to 200C/ 400F/Gas 6. Pack the stuffing tightly into the gully in the 2 squash halves, then press the halves back together and secure with kitchen twine. Rub the squash with oil, salt and pepper. Place on a large roasting tray lined with non-stick baking paper. Cover with foil and cook for 1 hour 45 minutes to 2 hours, or until the squash is tender.

Remove the foil, brush the squash with maple syrup and cook, brushing occasionally, for a further 15 minutes or until the squash is dark golden brown. Remove from the oven and allow to sit for 30 minutes.

While waiting, make the miso-mustard savoy cabbage.

Add the miso paste, tamari sauce, Dijon mustard, sesame oil and seeds, maple syrup, ginger and 1tbsp of water to a bowl and whisk, then set aside. Heat the olive oil in a large frying pan or wok. Add the cabbage and sauté for 6-8 minutes or until soft. Add the miso-mustard sauce and stir to combine. Remove from the heat.

Divide the cabbage between plates, then cut the squash into thick slices and place on top.