Roasted butternut squash for a wintry day

Stuffed butternut squash
Ingredients
2 butternut squash (or any pumpkin-like vegetable!)
A few slices of butter
Salt and freshly ground black pepper

2 slices butter
2-3 large onions, peeled and sliced
A finger-length piece fresh root ginger, peeled and cut into matchsticks
2-3 pinches of ground cinnamon / 2-3 pinches cumin seeds / pinch or so paprika / a handful of sultanas

Halve the squash, spoon out the seeds and discard (or roast them for a snack, later!). With a sharp knife score the flesh of the squash in a criss-cross pattern. Place the squash halves, cut sides facing upwards, into an ovenproof dish, dot with the butter and season well with salt and freshly ground black pepper. Roast in the oven for one hour at 200C/400F/Gas 6.

For the stuffing, heat the butter in a large shallow pan until foaming, add the onions, cover and cook gently until softened, about 15 minutes. Add the ginger, cinnamon, cumin seeds, paprika and sultanas and continue to cook until the onions are starting to caramelise.
Place equal amounts of the stuffing mixture on top of the roasted squash, then return to the oven for 10-15 minutes to allow the juices to trickle through the squash. Serve immediately with some of the pan juices spooned over.