1

Put the mushrooms in a heatproof bowl and cover with 300ml boiling water. Soak for 20 minutes then drain, reserving the liquid, and chop.

2

Preheat the oven to 180°C, fan 160°C, gas mark 4. Halve the butternut squash lengthways and mist all over with cooking spray. Put the two halves, cut-side up, in a large roasting tin and roast for 20 minutes. Remove from the oven and set aside to cool.

3

Meanwhile, halve the aubergine lengthways, discarding the stem. Cut out and reserve most of the flesh, leaving a 1.5cm border. Score a diamond pattern on the insides of the aubergine halves. Repeat with the courgette, reserving the flesh and piercing the insides with a fork. Trim the spring onion to the length of the squash.length of the squash.

4

Once the squash is cool, scoop out the seeds and discard. Scoop out most of the flesh, leaving a 1.5cm border all around, and set aside. Prick the insides of the squash halves with a fork. Put half the squash flesh (you can freeze the rest to make a soup) in a food processor with the aubergine and courgette flesh, and garlic. Blitz until very finely chopped.

5

Mist a nonstick frying pan with cooking spray and cook the shallots over a medium heat for 3-4 minutes, until soft. Add the nutmeg and cook for 1 minute, then add the finely chopped veg and mushrooms and cook, stirring occasionally, for 5 minutes until browned. Transfer to a large bowl and leave to cool before stirring in the egg, bulgur wheat, pine nuts, sultanas, sage, parsley and chilli. Season well.

6

To assemble the roast, line a large roasting tin with kitchen foil and put the squash halves on top. Mist with cooking spray and season well. Line the squash halves with some of the vegetable and bulgur wheat mixture, using the back of a spoon to press down evenly. Put the aubergine halves inside, cut-side up, mist with cooking spray and season. Press two-thirds of the remaining veg mixture into the aubergine halves, then nestle the courgette halves inside. Mist with cooking spray then fill with the remaining veg mixture. Smooth over and lay the spring onion down the middle.

7

Carefully sandwich the two halves together and secure at intervals with kitchen string – don’t worry if the sides aren’t touching. You may need someone to help you. Ensure the squash is secure then wrap tightly in kitchen foil so it’s fully enclosed.

8

Heat the oven to 200°C, fan 180°C, gas mark 6. Roast for 2 hours then check to see if it’s tender all the way through. If not, cook for a further 30 minutes, checking occasionally. Remove from the oven and leave to rest in the foil for 20 minutes.

9

While the squash is resting, make the gravy. In a jug, combine the mushroom liquid with the veg stock. Melt the low-fat spread in a wide sauté pan over a medium heat. Remove from the heat and add the flour, stirring to form a paste. Return to the heat and cook, stirring, for 30 seconds. Gradually add the stock mixture to the pan, whisking well. Add the thyme, bring to a boil and cook for 5 minutes until thickened. Stir in the Elmea and sherry, season and simmer for 1 minute; strain.

10

Carve the squash into 8 thick, even slices and serve with steamed green veg, such as Tenderstem broccoli, and the gravy.