There are many beautiful squashes in season. The ones that work best for this recipe are acorn, butternut, red kuri, kabocha, hubbard or carnival. The jam is simple and delicious, but optional. If you run out of time, buy a jar.

Method:

• Preheat the oven to 150°C and line a baking tray with baking parchment.

• Brush the squash with a little olive oil and roast for 50 minutes.

• Leave to cool and when you can touch them, cut the tops off and carefully scoop out the flesh. Set aside the empty shells.

TIP: Clean off the seeds to roast in olive oil and your favourite spices as a no-waste snack.

• Heat the remaining oil and sauté the onions, garlic, carrots and oregano and thyme for about 5 minutes.

• Add the artichokes, lemon zest, salt, pepper and cashew nuts (reserving a few for garnish) and stir in well. Cook for a further 5 minutes.

• Stuff the squash with the filling mixture and return to the oven for about 20 minutes or until golden.

• If making the fig jam: chop the figs and place in a pan with the balsamic vinegar, syrup and 2 tbsp water.

• Simmer for 10 minutes until the figs are soft and sticky.

• Serve the squash with a dollop of jam. Garnish with a sprinkling of thyme and oregano leaves and the reserved chopped nuts.

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