Spicy Stuffed Butternut Squash

Serves 4
Prep Time 20mins
Cooking Time 1 hr 15mins

  • 2 Butternut squash (cut in half length ways, seeds removed and discarded)
  • 2oz/56g low fat spread or butter
  • Salt and freshly ground black pepper

For the stuffing

  • 2oz/56g low fat spread or butter
  • 2 Onions, cut in half and thinly sliced
  • 20g fresh root ginger, julienne (cut into matchsticks)
  • ½ Tsp ground cinnamon
  • ½ Tsp cumin seeds
  • ½ Tsp garam masala
  • Pinch paprika
  • 2oz/56g sultanas
  • Butternut-squash-filling


  • Preheat the oven to 200°C/400°F/gas mark 6
  • Place the squash (skin side down) in a roasting tray
  • Using a sharp knife, score the flesh of the butternut squash in a criss-cross pattern
  • Dot each half of the butternut squash with a ¼ of the spread/butter
  • Season with salt and freshly ground black pepper
  • Place in the preheated oven for 1 hour
  • While the butternut squash is roasting, prepare the stuffing
  • Heat the spread/butter in a large pan or wok
  • Add the onions, turn down the heat and cover the pan with a lid
  • Cook gently for 15 minutes
  • Add the remaining ingredients, continue to cook until the onions have started to caramelise
  • When the butternut squash is ready, remove from the oven
  • Place equal amounts of the stuffing mixture on top of the roasted butternut squash
  • Place the butternut squash back in the oven for a further 10 minutes
  • Serve


  • Large pan or wok with a lid

Shopping List

  • 2 Butternut squash
  • Low fat spread or butter
  • 2 Onions
  • Fresh root ginger
  • Ground cinnamon
  • Cumin seeds
  • Garam masala
  • Paprika
  • Sultanas
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