Preheat your oven to 200 degrees Celsius. Cut your squash in half, scoop out any seeds and flesh then cross hatch the skin with a sharp knife. Sprinkle over the toasted and ground all spice berries, brown sugar, add seasoning and a little drizzle of oil then roast flesh side up for around 25 to 30 minutes or until golden and soft.
Prior to serving melt your butter in a light based pan (so you can easily see the colour) cook over a medium heat until the butter begins to foam and darken to a mid brown which gives it an amazing nutty flavour, just before serving pour over the squash along with crispy fried oregano.
For the stuffing, heat a good glug of oil in a frying pan and add your shallots and bay leaves, cook over a medium to low heat until soft sticky and translucent then add in your garlic and seasoning and cook for another minute. Remove from the heat and add in your breadcrumbs, fresh herbs, apricots and toasted cashews (these can be cooked in the oven until golden). Add in your whisked egg and bring the mixture together then place in a small roasting dish and roast for 30-40 minutes until golden and crisp. Timings can vary depending on how large / small your roasting dish is.
Serve up a generous slice of stuffing alongside half a squash for each serving.