I am a sucker for cookery programs on television. They are nearly always shown at dinner time and I develop instantaneous food envy as I compare my dinner to whatever feast is being concocted for our viewing pleasure. After watching Nigel Slater’s Simple Suppers on Wednesday night I decided enough was enough and went out yesterday to the market and bought the ingredients to recreate his recipe for stuffed butternut squash (or butternut pumpkin as anyone reading this from Australia would call it).
This recipe takes minimal preparation time, the only time taken is in roasting the squash until it is sweet and soft. The squash is stuffed with a caramelised onion mixture and I also added a few chopped walnuts into the mix to add a little crunch. The perfect meal for a wintery winter supper in front of the television.
Caramelising the onions
2 butternut squash (butternut pumpkins)
20 gm butter
Salt and pepper to season
2 onions sliced
1 tbsp ginger cut into matchsticks
2 pinches cinnamon
2 pinches cumin
1 pinch paprika
1/3 cup sultanas
1/3 cup walnuts chopped
1. Preheat your oven to 180C.
2. Cut the squash in half lengthways and scoop out the seeds in the middle. Score the squash with crosses to allow the squash to cook all the way through.
3. Use half the butter to rub on the squash and season with salt and pepper before placing in oven to roast for one hour.
4. Meanwhile add the remaining butter to a hot frying pan, once it is bubbling add the onions and cook over a low heat for 15 minutes. Add the ginger, cinnamon, paprika and sultanas and continue cooking until the onions are caramalised to a deep brown colour with a soft texture.
5. Add the onion mixture into the hole in each squash and top with the chopped walnuts. Roast for a further 15 minutes.
Serves two as a meal or four as a starter. Adapted from Nigel Slater’s Simple Suppers.