IN PROGRESS (this looks like a very bland and basic recipe and I will definitely add some herbs and/or spices)

Recipe
Take 1 butternut squash, wash and dry, remove the stem and base and cut in half. Season with olive oil and sea salt and roast, face down, for 50 minutes at 180 degrees celcius.
Meanwhile prepare your filling. Prepare 2 portions of cous cous as per packet instructions and add to a bowl. Cut the head off half a broccoli and steam fry until cooked but not mushy, and add to the cous cous. Chop 1 apple and add to the bowl, alongside 1 tbsp pumpkin seeds and 1 tbsp sunflower seeds.
When the squash is cooked and soft enough that a teaspoon can scrape away the flesh, scoop out 1/3 of the insides and add the the couscous mix.
Add 1 tsp salt, 1 tsp mixed herbs and 1 tsp olive oil to the cous cous and mix well. Stuff the butternut squash with the couscous mix and top with a tahini whip (blend tahini, lemon juice and water)