Stuffed Christmas Butternut Squash

Preheat oven to 180°C/356°F.

Halve your butternut squash. Lay them on a tray and sprinkle with a teaspoon of all spice. Season with salt and pepper, add a drizzle of olive oil and roast for 1 hour until soft.

Add your chestnuts to a roasting tray and roast for 30 minutes until tender.

While the squash is roasting, prepare your tzatziki. Pour your coconut yogurt into a bowl. Grate the cucumber, squeeze any excess water out of them and add to the yogurt.

Add a handful of chopped mint, the zest and juice of a lime. Season with salt and pepper and mix together. Cover with cling film and leave to chill in the fridge.

Pour couscous into a bowl and cover with boiling water. Leave it to absorb the water, after which it will be ready to eat.

Finely chop garlic cloves and a red onion. Add it to a large frying pan with a splash of olive oil. Add a heaped teaspoon of all spice and mix everything together. Cook on a low heat for 3-4 minutes.

Remove your squash from the oven. Scoop out the flesh, being careful to keep the skins intact. Break up the flesh with a spoon and set aside.

Remove your chestnuts from the oven. Discard the outer shells and add the chestnut insides to the frying pan with the onions. Add the cranberries to the pan and mix everything together.

Add the couscous, bit by bit. Once it is all mixed in, add the squash. Cook everything for another 4 minutes and remove the pan from the heat.

Re-stuff your squash skins and place them back in the oven for another 20 minutes.

Serve the squash with big dollops of the tzatziki and any leftover mint, cranberries and chestnuts. Enjoy!