1

Preheat the oven to 230°C, fan 210°C, gas mark 8. Place the currants in a bowl with 2 tbsp warm water to soak. Place squash cut side down on a baking tray, drizzle with 1 tsp olive oil and season. Roast for 20 minutes or until tender when pierced with a fork. Remove from the oven and turn over, flipping the squash halves cut side up.

2

Meanwhile, cook farro to pack instructions. Drain, return to pot and set aside.

3

In a nonstick pan heat 1 tsp olive oil over a medium-high heat. Add the mushrooms and cook for 5 minutes, stirring occasionally. Season and continue to cook until soft. Transfer to a plate and set aside. Using the same pan, heat ½ tsp olive oil and cook the leek and garlic for 3 minutes, stirring occasionally. Add the cooked mushrooms, thyme and vinegar. Season and cook for a further minute. Then, remove from the heat and add the drained currants.

4

Add the vegetables to the farro with half the cheese and 1½ tsp olive oil. Season to taste.

5

Fill each squash half with the farro mixture and drizzle with 1 tsp olive oil. Top with the remaining cheese and bake for 5 minutes or until the cheese has melted. Remove from the oven and rest for 2 minutes. Serve garnished with parsley.