Preheat the oven to 200 degrees conventional or 180 degrees for fan assisted
Cut the squash lengthwise and place face down on a shallow roasting tray. Roast for 35 minutes or until tender.
While the squash is cooking you can make the walnut crumb. Add the walnuts and oats to a food processor and pulse until broken down to a large crumb consistency.
Transfer to a bowl and add the dried sage and season with salt and pepper.
Add the coconut oil and rub the oats and walnuts into the oil with your fingertips to form a crumble consistency. Reserve to one side.
When the squash is tender, remove from the oven and turn over, allow to cool slightly. Leave the oven on.
While the squash cools, you can start to prepare the stuffing. Add the onion to a large frying pan with the coconut oil over a medium heat and cook until soft – around 2-3 minutes.
Add the garlic, sage and rosemary to the pan and continue to cook for a further 2-3 minutes to soften the garlic.
While the garlic cooks, scoop out some of the flesh from the 'neck' of the squash halves. You want a generous cupful in total.
Add the squash flesh to the pan with the onion, garlic and herbs and break down with a spoon.
Add the broth/water to the pan along with the cranberries and apricots.
Season generously with salt and pepper and stir well to combine.
Allow the mixture to continue cooking until all the liquid has evaporated.
Remove from the heat and stir through the walnut chunks.
Dividing the mixture equally, spoon the stuffing back into the squash halves.
Sprinkle the walnut crumb topping over the stuffed squash and return to the oven to bake for a further 10-12 minutes until the squash is soft through and piping hot, and the crumble is turning golden brown.