This made such an impression when we saw this on television, that we had to make it straight away. It’s another recipe by Nigel Slater, whose dishes always seem simple and work beautifully. Never a disappointment. The sweetness of the roasted butternut combines brilliantly with the sultanas and the kick of spices. A warning. Unless you are very hungry, try to resist eating this with a side dish. It is very filling. We ate half a squash each with spiced rice, and it was too much. It does, of course, depend on the size of the squash you start with.
For the squash
2 butternut squash
A few thick slices butter
salt and freshly ground black pepper
For the stuffing
2 slices butter
2-3 large onions, peeled and sliced
A finger-length piece fresh root ginger, peeled and cut into matchsticks
2-3 pinches ground cinnamon
2-3 pinches cumin seeds
A pinch or so of paprika
A handful sultanas
Preheat the oven to 200C/400F/Gas 6. First prepare the squash by washing the skin, then cutting it in half. Spoon out the seeds and discard. Using a sharp knife, score the flesh of the squash in a criss-cross pattern – this enables the heat to get 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.
Meanwhile, 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 caramelize. 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.
5 to remember
una impresión – an impression
nunca una decepción – never a disappointment
el relleno – the stuffing
cantidades iguales – equal amounts
cruzado – criss-cross