• 1 large butternut squash about 1.5kg
• 2 x 285g jars charred roasted peppers in oil
• 1 onion
• 180g vacuum packed chestnuts
• 200g chestnut mushroom
• fresh thyme
• 200g spinach leaves
• seasoning
• olive oil

For the pesto:

• 2 tbsp of flat leaf parsley
• 1 garlic clove
• 1 red chilli, seeded and roughly chopped
• 100g pecans, lightly toasted

1. Preheat the oven to 170c fan, gas 5.
2. Halve the butternut squash vertically and scoop the seeds out. Place a piece of parchment paper on a large baking tray. Place the butternut squash cut side down, on the tray and roast for 50 minutes or just until tender.
3. Leave to cool for 15 minutes then scoop out some of the centre leaving 3cm border around the edge.
4. Keep the scooped butternut squash to one side.
5. Fry the onion and mushrooms in a bit of oil.
6. Add the crushed chestnut, thyme to the onion and mushrooms mix. Add the mashed butternut squash.
7. Wilt the spinach for a few minutes and drain in a colander.
8. Line the butternut squash with peppers, then the mushroom/butternut squash mix. Press down. Then a layer of spinach. Do the same with the other half. Join together and tie with kitchen string.
9. Return to the roasting tin.
10. Bake for 20 minutes with the remaining thyme and some of the pepper oils
11. Make the pesto by blitzing the chilli, garlic, pecans and parsley together.
12. Add the remaining oil of the peppers and season with salt and pepper.
13. Slice the squash and serve with the pesto and other vegetables or salad.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.