Stuffed Squash With Pine Nut Agrodolce

Preheat the oven to 200°C. Rub the squash with a dash of olive oil and season with salt. Roast in the oven for 35-40 mins until just tender. Remove and allow the squash to cool until you can handle them.

Meanwhile, dice the aubergine into 4cm cubes and toss with plenty of salt. Set over a bowl in a sieve for 30 mins.

Dice the red onions, thinly slice the garlic and pick the leaves from the rosemary. Grab a large sauté pan and add 3-4 tbsp of olive oil. Preheat over a high heat.

Chuck in the red onions and two thirds of the rosemary. Cook over a high heat until golden brown, this will take 6-7 mins. Remove from the pan, leaving the olive oil behind.

Squeeze the excess moisture from the aubergine and add to the pan. Cook over a high heat until golden brown and tender. Add the red onions and rosemary back to the pan and chuck in the garlic. Cook for 1-2 mins then add the lentils. Toss together and season with red wine vinegar, between 1-2 tbsp.

Halve the squash lengthways and scoop out some of the flesh to create a big pocket. Toss the extra squash flesh through the aubergine and lentil mixture. Finely chop the parsley and stir through.

Stuff the mixture back into the squash skins and return to the oven for 15-20 mins.

To make the agrodolce, thinly slice the chillies and set a small pan over a medium heat. Add the agave and cook until amber. Add the chillies, raisins and capers. Add the remaining vinegar and rosemary along with the pine nuts. Season with salt and pepper and balance with more agave or vinegar if needed.

Remove the squash from the oven and pop onto a serving platter. Drizzle over the agrodolce and top with a big handful of fresh picked mint leaves. Serve with a wintry salad and crusty bread.