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Stuffed butternut squash

Stuffed butternut squash

Easy roast butternut squash topped with spiced, caramelised onions makes a great accompaniment to grilled chicken or sausages.

Ingredients

For the squash
For the stuffing

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. 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.

  3. 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.

  4. 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.

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This recipe is from...

Nigel Slater's Simple Suppers 6. Winter Warmers bbc_one Nigel Slater's Simple Suppers

Next on

BBC One

12:30pm Sunday 3 August

Nigel makes amazing food out of seemingly uninspiring leftovers from his Sunday roast.

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