• 1 large butternut squash, halved lengthways and deseeded
• 1 tbsp olive oil, plus extra for brushing
• 1 leek, thinly sliced
• 2 garlic cloves, crushed
• 150g chestnut mushrooms, sliced
• 1 handful of fresh thyme leaves
• 100g spinach
• 1 tbsp apple cider vinegar or white wine
• 150g quinoa, cooked
• 50g pecans
• 50g dried cranberries
• For the maple glaze - 1 tbsp maple syrup and 1 tbsp olive oil

1. Preheat the oven to 190°C, fan 170°C, Gas mark 5.
2. Put the squash halves on a baking tray, skin-side down, and use a knife to score the flesh in a criss-cross pattern. Brush with olive oil, season with salt and pepper and roast for 30-35 minutes or until softened.
3. Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the leek and garlic and cook for three minutes. Add the mushrooms and cook for three minutes until golden. Add the thyme leaves and spinach and cook until the spinach has wilted. Stir in the vinegar/wine, remove from the heat and season to taste.
4. Add the cooked quinoa, pecans and dried cranberries and stir to combine.
5. Remove the squash from the oven and carefully scoop out most of the flesh, leaving a 1cm border. Chop the flesh and stir into the vegetable mixture. Spoon the mixture back into the squash halves.
6. To make the maple glaze, simply add the maple syrup and olive oil to a lidded-jar. Screw on the lid and shake to combine.
7. Drizzle with the maple glaze over the stuffed squash halves and roast for 15-20 minutes.
8. Serve hot with all the festive trimmings.