The nutty caramel flavours of buttercup squashes make them perfect for roasting and stuffing, and they’re a sensational centerpiece for your dinner table! Here’s our recipe for a warmingly spiced filling mix, with fragrant rice, dried fruits and toasted nuts. It’s seriously good. Serves 4.

Ingredients: 1 large squash; 3 tbsp olive oil; 1 tsp dried sage; salt & pepper; handful of rice; 1 cinnamon stick; 3 cardamom pods; handful of dried mushrooms; 1 onion; 3 garlic cloves; 2 tsp cumin; 2 tsp smoked paprika; 1 tsp coriander; 1 tsp cinnamon; 1 tsp turmeric; 5 sun-dried tomatoes; handful of toasted nuts (almonds, hazelnuts, walnuts, cashews); 2 tbsp sunflower seeds; 1 tbsp sesame seeds; 3 dried apricots; 3 dried dates; handful of cranberries; 1 tbsp soy sauce; 1 tsp marmite; 1/2 tbsp balsamic vinegar.

Chop your squash in half, scoop out the seeds and brush 1 tbsp olive oil over the flesh with some salt & pepper and dried sage. Roast at 180°C for 30-40 mins until cooked through. Boil the rice with the cinnamon stick and cardamom pods. Soak the dried mushrooms in boiling water for 10 mins.

Heat 2 tbsp olive oil in a pan and lightly fry the onion and garlic (both finely chopped. Add the ground spices. Chop the re-hydrated mushrooms, sun-dried tomatoes, toasted nuts and dried fruits, then add to the pan along with the drained rice and all remaining ingredients. Cook through for 5 mins. Scoop out the squash flesh and mash, then stir in the rice mixture, and spoon it all back into the squash halves. Return to the oven for 10 minutes before serving.