Stuffed Butternut Squash with Maple Syrup and Freekeh

Method

• Preheat the oven to 200°C / 400°F / Gas Mark 6.
• To prepare the butternut, use a sharp knife to top and tail it and then cut lengthways down the middle. Scoop out the seeds and stringy bits using a spoon. Next, slice a criss-cross pattern across the flesh – this ensures the butternut can soak up all of the lovely coconut oil and maple syrup (and helps it to cook more quickly).
• Drizzle half of the maple syrup onto each half of the butternut and into the scooped-out cavity, followed by the oil (the oil can be melted in advance, or spread on solid). Sprinkle on the cinnamon and thyme leaves.
• Place on a baking tray and cook for 45 minutes to an hour. It may take longer depending on the size of the butternut; just keep an eye on it (and cover with foil if you think it’s at risk of burning). It should turn a lovely caramelised brown, and should be soft, but not mushy.
• While the butternut is cooking, prepare the freekeh. This usually involves simmering it in water for about 15 minutes, but check the instructions on the packet.
• Chop the onion, garlic and mushrooms and heat the oil in a frying pan. Cook on a medium heat with the dried chilli flakes until the onions are soft and lightly browned. Add the thyme leaves, cherries and pecans and give it all a stir, helping the cherries to absorb the lovely flavours. The aroma is amazing! Add the freekeh, stir to combine and remove from the heat.
• To serve, pile some spoonfuls of the lovely stuffing into the butternut and reserve some for the table (or to eat the next day in a tasty salad).