Butternut squash has to be one of my favourite vegetables and I like to cook with it as much as possible while it’s in season. There have been some particularly fine specimens at the market recently! This is a warming and satisfying recipe – winter comfort food at its best…
Preparation time: 30 mins
Cooking time: 1 hour 15 mins
- 2 butternut squash
- A few thick slices of butter
- Salt and freshly ground black pepper
- 3 large onions
- Fresh root ginger
- 2-3 pinches ground cinnamon
- 2-3 pinches cumin
- A pinch paprika
- A handful of sultanas
- Preheat the oven to 200oC
- Cut the squash in half and spoon out the seeds. Score the flesh of the squash in a zigzag pattern, so the heat can get right inside.
- Place the squash halves, with the scored sides facing up, into an ovenproof dish. Then dot with butter and season well with salt and freshly ground black pepper.
- Roast in the oven for one hour.
- While the squash is in the oven, make the stuffing. To do this, heat the butter in a large shallow pan, add the onions, cover and cook gently until softened.
- Peel the ginger and cut into matchsticks. Then add the ginger, cinnamon, cumin, paprika and sultanas and cook until the onions start to caramelise.
- Place the stuffing mixture on top of each roasted squash half, then return to the oven for 10-15 minutes to allow the flavours to infuse.
- Serve immediately with some of the juices from the pan spooned over the squash.