To be honest we didn't really know what to do with it, we had several ideas like stuffing it with couscous, making a curry and just roasting the segments and having a bit of fish with it.  We didn't fancy any of this though, especially the couscous as we'd had baked couscous and roasted veg the night before - recipe to come.  In the end we had a browse through some books and websites and came across loads of different variations of squash (butternut included) with wild rice.

We borrowed ideas from various recipes and came up with this, I hope you give it a go and hopefully you'll enjoy it as much as we did!

1. Get the oven on - around 200°C/392°F/Gas Mark 5.
2. Put the squash in an oven dish - toss it with a glug of olive oil, cinnamon, half the dill, the chillies and a pinch of salt & pepper.
3. Put in the oven for 15 minutes.  This will half cook it.... roughly.
4. Get a pan that can go in the oven if possible (we couldn't).  Put it on a medium-high heat.
5. A glug of olive oil in the pan with the onions, garlic, red and black rice.  Fry for roughly 10 minutes or till the onions are soft and the rice fragrant.
6. Add the other half of the dill and the stock - Bring to the boil and simmer gently with lid on for about 10 minutes, stirring occasionally.
7. 5 minutes in to simmering the squash can be removed from the oven and allowed to cool - toss in the small teaspoon of sugar.
8. Remove the lid and stir in the basmati rice, lemon juice, lemon zest, cranberries, mixed nuts and seeds - reserving a little of each for garnish.
9. Poke the squash segments half in and out in to the rice.
10. Put in the oven covered for around 30-40 minutes - basically till it's cooked and golden coloured.
11. Remove the lid and bake for another 5-10 minutes if you want some crispiness (who doesn't?)
12. Remove from the oven and sprinkle with the remaining seeds, nuts, cranberries and chopped parsley.
13. EAT!