Butternut squash muffins stuffed with spiced butternut, carrot and orange

Trim the sides of the butternut squash with a serrated knife and cut in half, separating the neck from the seed-holding body; keep the seeds.

Peel with a chef's knife, removing the thick skin and a little flesh so no green spots remain.

Sweat half the butternut with carrots and butter.

Add brown sugar, orange juice, fresh ginger, cinnamon sticks, star anise and allspice; bring to a boil and cook 30 minutes or more until the liquid has evaporated.

Meanwhile bake the butternut squash seeds.

Blend the eggs with the milk and melted butter, then a couple of tablespoons of the butternut mixture.

Mix flour, baking powder, brown sugar, ground cinnamon, allspice and anise seeds, then add the liquid.

Fill muffin molds and stuff generously with the cooked butternut.

Bake about 25 minutes at 400F (200C).