Vegetarian

Nigel Slater's Stuffed Butternut Squash is for Dinner.

Nigel Slater's Stuffed Butternut Squash takes 30 minutes to prepare.

Nigel Slater's Stuffed Butternut Squash takes 90 minutes to cook.

Nigel Slater's Stuffed Butternut Squash makes 4 servings.

The ingredients for Nigel Slater's Stuffed Butternut Squash are:

For the squash
2 butternut squash
few thick slices butter (10 grams)
salt and freshly ground black pepper
For the stuffing
2 slices butter (10 grams)
2 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 (3/4 cup)

Here is how you make Nigel Slater's Stuffed Butternut Squash:

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.Number of Servings: 4Recipe submitted by SparkPeople user LUNARLISA.

The nutritional information for Nigel Slater's Stuffed Butternut Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 305.9

• Total Fat: 4.8 g
• Cholesterol: 10.8 mg
• Sodium: 52.4 mg
• Total Carbs: 69.5 g
• Dietary Fiber: 13.7 g
• Protein: 5.3 g