Stuffed butternut squash

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.
If you liked reading this you might be interested in some other messages for pumpkin/squash like this one for pumpkin gnocchi or this one for pumpkin and chicken risotto.


  1. My hubby was so upset when the football was cancelled wednesday night….but I was happy cause I do love nigel’s recipes! I am looking forward to trying this one out too!

  2. Mmm I know how good this is as I’ve done something similar with pinenuts, pecorino and sage although I forget where I first heard about it. Makes great dish for vegetarians at dinner parties.

  3. Ooooh, I saw this on the show and thought it looked amazing. Will definitely have to give it a try. I like the idea of the walnuts to add an extra texture. Did you serve it with anything or did you just have it by itself?

  4. We gave this a try too, absolutely delicious!

  5. Victoria – I don’t know if I am entirely sold on Nigel as a tv presenter but I agree his recipes are great
    Sarah – Great idea I will keep it in mind for vegetarian guests
    Nora – We just had it by itself but actually some greens would have gone nicely with it as well
    Lesley – good to hear

  6. I never knew that this was called butternut pumpkin Down Under – in South Africa it’s just called butternut – I always have to rememebr to add the squash part here! This looks delightful – Nigel is my favourite 🙂

  7. Jeanne – funny how different English speaking countries have different names for the same thing – I am always looking for the snow peas as well before remembering that here they are mange tout!

  8. I’ve got an even better stuffed squash recipe from the wonderful Moosewood cookbook – as with Nigel’s recipe you roast the halved butternut until soft and a bit caramelised first – then prepare the stuffing (which I’ve adapted and found this to be the best combo) – I chop up a load of mushrooms very small and briefly sautee them. Add this to a handful or two of cooked farro, some raisins and chopped prune or apricot, some pinenuts or chopped pecans – and some wilted spinach.I occasionally put in a bit of fresh coriander if I have some lying around. Grate in some nutmeg. Pile generously into the squash cavities (and spread a bit more along the long bit – why not!) and crumble some goats cheese on top. Reheat until the filling is warm and the cheese has nicely melted. It’s fantastic!

  9. Felicity – that sounds absolutely delicious – will have to try it out

Leave a Reply

Your email address will not be published. Required fields are marked *