Stuffed Christmas Butternut Squash
While the squash is roasting, prepare your tzatziki. Pour your coconut yogurt into a bowl. Grate the cucumber, squeeze any excess water out of them and add to the yogurt.
Add a handful of chopped mint, the zest and juice of a lime. Season with salt and pepper and mix together. Cover with cling film and leave to chill in the fridge.
Pour couscous into a bowl and cover with boiling water. Leave it to absorb the water, after which it will be ready to eat.
Finely chop garlic cloves and a red onion. Add it to a large frying pan with a splash of olive oil. Add a heaped teaspoon of all spice and mix everything together. Cook on a low heat for 3-4 minutes.
Add the couscous, bit by bit. Once it is all mixed in, add the squash. Cook everything for another 4 minutes and remove the pan from the heat.