Stuffed Whole Squash

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. Collect the scooped-out flesh and finely chop. Add the two tablespoons of olive oil to a frying pan over medium heat. Add the celery, parsley, dried thyme and rosemary. Cook the squash flesh in the herbs for 10 minutes.

Chop the sundried 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, as it will continue to cook once in the oven.

Preheat the oven to 200°C/400°F/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–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 let sit for 30 minutes.

While waiting, make the miso mustard savoy cabbage. Add the miso paste, tamari, Dijon mustard, sesame oil and seeds, maple syrup, ginger and one tablespoon 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 six to eight minutes or until soft. Add the miso mustard sauce and stir to combine. Remove from the heat.