Butternut Squash filled with Onion, Ginger and Sultanas

What you need:

For the squash

• 1 butternut squash
• few thick slices butter
• salt and freshly ground black pepper

For the stuffing

• 2 slices butter
• 1 onion sliced
• 3cm fresh root ginger, cut in julienne
• 2 pinches ground cinnamon
• 2 pinches cumin seeds
• pinch paprika
• about 30 sultanas

How to prepare it:

1. Preheat the oven to 200C
2. Cut the squash in half, spoon out the seeds and discard. Make cuts in the flesh of the squash in a criss-cross pattern. 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. Make the stuffing. Heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened. 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.