The Cortisol Fix Recipe Book by Angela Dowden. Published by Hamlyn. Photography by William Shaw.

This sunny anti-inflammatory stuffed butternut squash is warming enough for a winter’s day and packed with carotenoids to benefit your immune system.

INGREDIENTS – Serves 4

2 butternut squash, halved and deseeded

4 tablespoons olive oil

salt and pepper

Filling

3 tablespoons olive oil

1 large onion, finely chopped

1 garlic clove, thinly sliced

1 teaspoon ground cumin

450 g (14½ oz) tomatoes, roughly chopped

4 tablespoons chopped flat leaf parsley

1 tablespoon chopped oregano

2 tablespoons sun-dried tomato paste

1 teaspoon cumin seeds

salt and pepper

rocket salad, to serve (optional)

METHOD

Sit the squash halves, cut-side up, in a large roasting tin, brush each with 1 tablespoon oil and season with salt and pepper. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 45 minutes until lightly charred on top.

Meanwhile, heat the oil for the filling in a large, heavy-based frying pan, add the onion, garlic and cumin and cook over a medium-high heat, stirring occasionally, for 4–5 minutes until beginning to soften.

Add the tomatoes, parsley, oregano and sun-dried tomato paste and cook, stirring occasionally, for a further 5 minutes. Season well with salt and pepper.

Divide the filling between the cavities of the squash halves and scatter with the cumin seeds. Reduce the oven temperature to 180°C (350°F), Gas Mark 4, and roast the stuffed squash for 20 minutes, or until the filling is soft and golden in places. Serve with a rocket salad if liked.