Cut the butternut squash in half. Remove the pulp and seeds and score the rest of the flesh deep, rubbing with olive oil.

Place in a hot oven (roughly gas mark 6) for an hour until softened.

While the squash is cooking toast the pine nuts and combine with a mixture of spinach, onion, garlic, sage and Parmesan to taste.

When the butternut squash has softened scoop some out and mix with the filling. then return to the skin of the butternut squash and cook for a further 40mins.