Stuffed Butternut Squash
This recipe for stuffed butternut squash is a delightful blend of sweet and savory flavors. Roasted to perfection, the tender squash halves are filled with a fragrant mixture of caramelized onions, aromatic spices, and plump sultanas. With each bite, you'll enjoy the comforting warmth of cinnamon and cumin, complemented by the sweetness of the sultanas. This dish is a feast for the senses, perfect for a cozy meal on a chilly evening.
— Constant Cookbook
Ingredients
- 2 butternut squash
- few thick slices butter
- and freshly ground saltblack pepper
- 2 slices butter
- 2-3 large onions
- finger-length piece fresh root ginger
- 2-3 pinches ground cinnamon
- 2-3 pinches cumin
- pinch or so paprika
- handful sultanas
Instructions
- Preheat the oven to 200C/180C Fan/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.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
Comments
No comments found.