Ingredients

Steps

• Preheat the oven to 200°C.
• Cut the squash in half and discard the seeds.
• Score the squash flesh in a criss-cross pattern with a knife.
• Place squash in an ovenproof dish, dot with butter, and season with salt and pepper.
• Roast the squash for 60 minutes.
• Heat butter in a pan and cook onions for 15 minutes until softened.
• Stir in ginger, cinnamon, cumin, paprika, and sultanas until onions caramelise.
• Top the roasted squash with the onion mixture.
• Return to the oven for 10-15 minutes.
• Serve immediately with the pan juices.