Stuffed squash with raclette cheese

1 Preheat the oven to 200ºC, gas mark 6. Halve the butternut squash lengthways and scoop out and discard the seeds. Score the flesh in a criss-cross fashion and brush all over with ½ tbsp oil. Place cut-side up in a baking dish and season, then roast for 45 minutes or until the flesh is tender but still holding its shape. Put the hazelnuts in a small roasting tin and roast for the first 10 minutes of cooking, then remove and set aside to cool. Roughly chop when cool enough.

2 Meanwhile, heat the remaining 1 tbsp oil in a saucepan over a medium-high heat. Fry the onion for 5 minutes until starting to soften, then add the garlic and cook for another 3 minutes until turning golden. Stir in the spices, cooking for a minute more, then add the rice, cooking for a final 2 minutes. Stir in most of the parsley, along with the thyme and chopped hazelnuts. Season, add the lemon juice, then set aside off the heat.

3 When the squash is ready, turn the grill to high. Pile the rice mixture into the squash cavity, scattering any excess into the baking dish. Top with the raclette cheese. Place under the grill for 2-3 minutes until golden and bubbling. Scatter with the remaining parsley and serve alongside a green salad, if liked