Stuffed butternut squash

Butternut Squash

Butternut Squash

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

Serves: 4


  • 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


  1. Preheat the oven to 200oC
  2. 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.
  3. 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.
  4. Roast in the oven for one hour.
  5. 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.
  6. Peel the ginger and cut into matchsticks. Then add the ginger, cinnamon, cumin, paprika and sultanas and cook until the onions start to caramelise.
  7. 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.
  8. Serve immediately with some of the juices from the pan spooned over the squash.

Bon appetit….

Photo: sea turtle via flickr