Spicy Stuffed Butternut Squash

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

• 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

Method

• 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

Equipment

• 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