1Preheat the oven to 200°C (400°F). Line a baking tray with baking paper. Place the whole butternut squash on the tray.

2Bake for 40-45 minutes, or until soft and fully cooked. Remove from the oven and let it cool slightly.

3Trim the tip and base. Slice the thick stalk (neck) into 3-4 rings. Scoop out the centers with a spoon to create a cavity. If the flesh is too soft or overripe, discard that part. Remove the outer skin. Reline the tray with fresh baking paper. Place the shaped squash rings on the tray.

Tip: Use cookie cutters to shape the steaks evenly.

4Scoop out the seeds from the bulb (bottom part) and peel the skin. Add the soft flesh to a mixing bowl.

5Add crushed walnuts, syrup, garlic powder, onion powder, and salt to the bowl.

6Mash to combine.

7Fill each cavity with the seasoned mash. Press gently to compact.

8Brush with oil, if using, and sprinkle with freshly ground black pepper. Garnish with walnuts and/or fresh rosemary.

9Return to the oven and bake for another 10 minutes, or until a golden crust forms.

10Transfer to a serving plate and serve warm, with a side of yogurt or cashew cream.