Herbs and seasoning set off the sweetness of the butternut squash in this recipe. Just let the oven work its magic.

You will need:

Lamb Brand Cannellini Beans 200g

Lamb Brand Blanched Almonds 200g

Lamb Brand Breadcrumbs 6 tbsp

Lamb Brand Pine Nuts 4 tbsp

Lamb Brand Thyme 2 tbsp

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Vegetable Stock 150ml

Feta 100g, crumbled

Rucola 50g

Stems Chard 6, thinly sliced

Medium Leeks 4, trimmed, cleaned and thinly sliced

Medium Butternut Squash 2

Clove Garlic 2, crushed Small

Red Onion 2, thinly sliced

Olive Oil 2 tbsp

Black Mustard Seeds 1tbsp

Basil, to garnish (optional)

All you have to do is:

1. Preheat the oven to 200°C. Cut the butternut squash in half lengthwise and scoop out all of the seeds.

2. Score the squash in a diamond pattern with a sharp knife. Mix the garlic with the olive oil and brush over the cut surface of the squash.

3. Season well with salt and pepper. Put on a backing sheet and roast for 40 minutes until tender.

4. Heat the olive oil in a saucepan and fry the leeks and mustards seeds and nuts for 5 minutes.

5. Add the drained cannellini beans and vegetable stock. Bring to the boil and simmer gently for 5 minutes until the beans are tender.

6. Meanwhile, heat the oil in a large frying pan, add the garlic and onion and cook, stirring, for about 5 minutes.

7. Add the chard and breadcrumbs and cook, stirring, for 3-4 minutes or until the chard has softened.

8. Stir in the thyme, feta and pine nuts. Season with salt and pepper.

9. Remove the squash from the oven and allow to cool for 5 minutes.

10. Spoon in the bean mixture.

11. Garnish with a few snipped chives and serve immediately.