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Description (Some HTML is OK)
Tasty and filling supper. Good for cold autumn nights.
Ingredients
Makes 2 servings
- olive oil
- 1 butternut squash
- 1 white onion
- 1/2 large red onion or 1 small
- big thumb ginger
- ½ tsp cinnaomon
- ½ tsp cumin seeds crushed in pestle and mortar
- ½ tsp paprika
- 2 handfuls sultanas
Preparation
halve and deseed squash
score deeply into squash about 1cm apart from 2 directions, making checks or diamonds
add 1 tbsp olive oil and roast for 3/4 hour at 180'c
2 onions finely chopped into half rings
cook slowly in 1 tsp oil (10-15 mins)
chop fine matchsticks of ginger and add to onions
add spices and raisins to onion mixture
stuff into roasted squashes and cook for another 15 mins
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