1 large butternut squash, thoroughly washed
3 tbsp of olive oil
1 onion, peeled, sliced and chopped
50g of currants
25g of dried prunes, chopped
25g of dried apricots, chopped
1 tbsp of cinnamon
1 tsp of cumin seeds
1 tsp of ground ginger
Salt and pepper to season
- Cut the butternut squash in half, scoop out the seeds and flesh from both sides. Place on a baking sheet and drizzle 1 tbsp of olive oil over both halves.
- Place the baking tray in a pre-heated oven at gas mark 6, 200 °C electric. Cook for about one hour or until the squash is tender when you put a fork into both halves.
- While the butternut squash is baking, put the onion, currants, prunes, apricots and spices in a frying pan along with the remaining 2 tbsp of olive oil and cook, until the onion becomes caramelised. Set aside until the butternut squash is baked.
- When baked, half the vine fruits stuffing equally between both halves of the butternut squash and place back in the oven to heat for approximately 5 minutes.
- Season and serve on warmed plates, either alone or with a green salad.
Dawn: And that’s it, folks!
Andrew: You could garnish with toasted pine nuts or flaked almonds which will compliment the dish.
Dawn: Great idea, Andrew. That’s exactly what I’m going to do for dinner this evening! Thanks for the tip.
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