It is mid February and winter has dragged. I still need comfort food and this is an ultimate example, sweet, spicy and soft. It is inspired by a recipe from Nigel Slater.

Oven at 200℃

1 butternut squash
About 50g unsalted butter
2 onions, peeled and thinly sliced
A finger length of ginger, peeled and cut into matchsticks
1 green chilli, thinly sliced
½ tsp cinnamon
½ tsp paprika or Aleppo chillies
½ tsp cumin seeds
2 tbsp sultanas
Salt and freshly ground black pepper

Clean but do not peel a butternut squash and cut in half lengthways. Scoop out the seeds and fibrous bits. Using a sharp knife, score the flesh diagonally in a criss-cross pattern.

Place cut side up in an oven proof dish, butter generously and season. Bake (uncovered) in the oven for an hour or until the flesh is softening and almost cooked.

While the butternut squash is roasting, make the stuffing. Heat about 25g butter in a frying pan and, when hot, add the onions. Stir and cover. Cook gently, checking from time to time, for about 15 minutes or until the onion is soft. Add the ginger, chilli, spices, sultanas and season. Continue cooking, uncovered, until the onions start to caramelise.

Share the stuffing between the halves of squash and return to the oven for a further 10-15 minutes.

Serve hot with the juices poured over.

Brilliant with sausages or burgers.