2 small squashes, such as butternut or honeynut
30g butter
3 tbsp olive oil
1 tsp thyme leaves
1 small bunch of parsley, roughly chopped
2 small onions
200g sauerkraut
100ml double cream
110g grated Gruyère
Salt and black pepper

Serves 2

Preheat the oven to 200°C. Halve the squashes, scoop out the seeds and place them cut-side up in a shallow roasting tin. Divide the butter between the halves, then scatter over the thyme leaves. Season generously with salt and pepper, then roast for 45–60 minutes, until the flesh is tender.

While the squash is roasting, finely slice the onions. Heat the olive oil in a deep pan over medium heat and cook the onions slowly for about 20 minutes, stirring now and then, until soft and golden. Stir through the parsley, then remove from the heat and fold in the sauerkraut, cream and Gruyère.

Once the squash is soft, spoon the filling into each half. Return to the oven for another 20 minutes, until the filling is bubbling and golden at the edges.