Ingredients

• 2 butternut squash
• few thick slices butter (or vegan spread)
• salt and freshly ground black pepper
• 2 slices butter
• 2-3 large onions
• peeled and sliced
• finger-length piece fresh root ginger
• peeled and cut into matchsticks
• 2-3 pinches ground cinnamon
• 2-3 pinches cumin seeds
• pinch or so paprika
• handful sultanas

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Cut the squash in half
• spoon out the seeds and discard. Using a sharp knife
• score the flesh of the squash in a criss-cross pattern
• so that the heat can get to the interior. Place the squash halves
• cut sides facing upwards
• into an ovenproof dish
• dot with the butter and season well with salt and freshly ground black pepper. Roast in the oven for one hour.
• In the meantime
• make the stuffing. Heat the butter in a large shallow pan until foaming
• add the onions
• cover and cook gently until softened
• about 15 minutes. Add the ginger
• cinnamon
• cumin seeds
• paprika and sultanas and continue to cook until the onions are starting to caramelise.
• Place equal amounts of the stuffing mixture on top of the roasted squash
• then return to the oven for 10-15 minutes to allow the juices to trickle through the squash. Serve immediately with some of the pan juices spooned over.