Stuffed squash with sage & tahini sauce

Preheat the oven to 200°C, gas mark 6. Score a criss-cross pattern into the flesh of the squash halves and sit them, cut-side up, in a roasting tin. Season, top with the onion wedges and drizzle over 2 tbsp oil. Cover with foil, then roast for 45 minutes-1 hour, or until the flesh is tender.

Put the roasted onions in a bowl and set aside. Use a large spoon to scoop the flesh out of the squash, leaving a 1cm border around the edges.

Heat 2 tbsp oil in a large frying pan on medium-high, add the whole sage leaves until crisp, then remove from the pan and set aside. Add the onions, chopped sage, cumin and 2 garlic cloves to the pan. Cook over a medium heat, stirring occasionally for 3-4 minutes. Meanwhile, chop the squash into bitesized pieces, tip into the pan with the grains and heat until piping hot. Stir in the vinegar and season.

Spoon the mix into the squash halves and return to the oven for 25-30 minutes. Mix the tahini in a bowl with the remaining garlic clove, the lemon zest and juice and 2-3 tbsp cold water, to create a pourable sauce. Drizzle over the stuffed squash, top with the sage leaves and serve.