Whole roasted squash with parsnip, apples, chicory & sprouts

Slice the top off the squash and scoop out and discard the seeds. Trim away some of the flesh around the inside of the opening to make it wider. (Don’t discard these trimmings, or the top of the squash.) Brush the inside of the squash with a little oil and season with salt and pepper. Put on a baking tray and roast for 1-1 1/2 hours, until the flesh is tender. (If the squash is cooked before the rest of the roasted veg, cover it with foil to keep it warm.)

Meanwhile, put the fennel and coriander seeds in a pestle and mortar and crush them to a coarse powder. Add the paprika, chilli and rosemary. Finely grate the zest of the orange and add this too. Add some salt and pepper and stir the spice mix well.

Remove any peel from the squash top and roughly chop the flesh. Put into a large roasting dish with any squash trimmings. Add the parsnip chunks and the onion. Add 2 tbsp oil and toss the veg in it, then add the spice mix and stir so that the veg is well coated with spices. Put in the oven with the squash and roast for 30 minutes.

Slice the zested orange into 8 wedges.

Take the parsnip tray from the oven, add the apple, orange wedges, chicory and the garlic cloves and stir so that everything gets a coating of spice. Return to the oven for 30 minutes or until everything is tender and starting to turn golden. Remove the roasted orange wedges and set aside.

When the squash is tender, place it on a large, warmed serving platter and heap the roasted veg into it.

Slice the Brussels sprouts thinly and put in a bowl. Trickle over a little oil and give them a squeeze of lemon juice and some salt and pepper. Toss together well, breaking up the sprout leaves a bit as you go. Sprinkle the dressed sprouts over the hot, filled squash. Sprinkle the toasted seeds over the top and it’s ready to go. Serve with the roasted orange wedges on the side for squeezing.