Festive Couscous Stuffed Squash with Miso-Maple Butter - Ainsley Harriott

Ingredients

• 2 tbsp (plant-based) butter
• 2 tbsp maple syrup
• 1 tbsp white miso paste
• pinch of chilli flakes (optional)
• 1 large butternut squash, cut in half lengthways and deseeded
• ½ red onion, peeled and finely chopped
• 15g dried cranberries, chopped
• 1 x packet of Ainsley Harriott Roasted Vegetable Couscous
• 60g Stilton, crumbled, plus extra to serve (or plant-based Greek style cheese)
• 30g pecans or hazelnuts, toasted and roughly chopped
• 2 tbsp chopped fresh parsley