Stuffed Butternut Squash with Sensational Mince

Preheat the oven to 200℃ (180℃ for fan ovens), Gas Mark 6. Halve the squashes lengthwise and remove the seeds. Rub the cut sides with olive oil, sprinkle lightly with salt and pepper and place on a baking tray on this side, using parchment paper if desired.

Bake the squashes for about 40 minutes, turning them halfway through, until they are cooked through and slightly browned (you should be able to pierce the flesh easily).

Roughly chop the nuts and dried cranberries, and cut the apple into small pieces. Meanwhile, cook the rice or quinoa according to the pack instructions and drain. Chop the herbs finely, and leaving a few to serve at the end.

Fry the mince in olive oil in a large pan until slightly brown, breaking the mince up a little with your spatula. Add the herbs, apple pieces, nuts and cranberries and continue to fry for 3-4 minutes. Then add the cooked rice/quinoa and mix thoroughly.

Remove the squashes from the oven. Let them cool down for 5 minutes and then use a spoon to scoop some of the cooked flesh from the neck of the squash. Cut the removed squash into pieces and mix with the rice/quinoa and mince mixture. Re-fill the squashes with the mixture and heat them in the oven for 10 minutes before serving.

Put the fresh cranberries into a small pan and add enough water to just cover the fruit. Add the syrup and simmer until the cranberries burst. Serve the squashes with the cranberries, sage leaves and rosemary.