• 2 butternut squash, halved and deseeded
  • 4 tablespoons olive oil
  • salt and pepper
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, thinly sliced
  • 1 teaspoon ground cumin
  • 450 g (14½ oz) tomatoes, roughly chopped
  • 4 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped oregano
  • 2 tablespoons sun-dried tomato paste
  • 1 teaspoon cumin seeds
  • salt and pepper

Sit the squash halves, cut-side up, in a large roasting tin, brush each with 1 tablespoon oil and season with salt and pepper. Roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 45 minutes until lightly charred on top.

Meanwhile, heat the oil for the filling in a large, heavy-based frying pan, add the onion, garlic and cumin and cook over a medium-high heat, stirring occasionally, for 4–5 minutes until beginning to soften. Add the tomatoes, parsley, oregano and sun-dried tomato paste and cook, stirring occasionally, for a further 5 minutes. Season well with salt and pepper.

Divide the filling between the cavities of the roasted squash halves and scatter with the cumin seeds. Reduce the oven temperature to 180°C (350°F), Gas Mark 4, and roast the stuffed squash for 20 minutes, or until the filling is soft and golden in places. Serve with a simple rocket salad if liked.

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