Pre-heat your oven to 180c
Remove the seeds of the squashes and score the flesh diagonally.
Place the butternut squash on baking trays and rub with the olive oil and sprinkle with salt and pepper. Place in the oven and bake for 45-minutes to 1hr or until tender inside and caramelised on the outside. Remove from the oven and drain off any water.
Scoop out the flesh so you have a shell around 1cm thick left in the skin. When cool, roughly chop up the flesh. Set aside.
Add the oil to your saucepan on a medium heat then add in the onion. Fry for 8-10 minutes until soft. Add in the garlic and spices and cook for a further few minutes then add in the veg to your pan and fry for 2-3 minutes.
Next add the harissa paste, tomato purée, sriracha and stir to combine. Then add in the beans, jackfruit and tomatoes and simmer for 10 minutes.
Now add in the reserved cooked squash. Stir to combine. Season with salt and pepper then add the lime.
Spoon the filling into the squash cavities, top with avocado and coriander to serve.