Wash the butternut well and, leaving the skin on, cut it in half lengthways. Remove the pips with a

spoon and scrape out some of the flesh along the length of the butternut. I scrape out quite a bit so that I

can really pack it with the tzimmes.

To make the tzimmes, place the cubed potatoes, carrots and sweet potato in a pot and cover with water.

If you want to, you can add the butternut that you scraped out (minus the pips!)

Bring to the boil, reduce the heat, add the prunes and simmer for 25 minutes.

Add the sugar, salt, cinnamon, ginger syrup (I soften the syrup in the microwave first) and cornflour mixture.

Stir gently until it thickens, then remove from the heat. Place the lid on the pot and set aside to cool.

Preheat the oven to 180 Deg C.

Place both halves of the butternut, cavities facing up, on a lightly oiled piece of the thick foil (large enough to wrap the whole butternut in).

Fill both butternut halves with the tzimmes, keeping it in line with the rim of the butternut.

Using both hands, gently push the two halves of the butternut together, re-forming the whole butternut.

Wrap it tightly in foil.

Bake for 1 hour, then reduce the oven temperature to 160 Deg. C and bake for a further 40 - 45 minutes, or until the butternut is soft and the skin is golden brown. Open the foil, separate the butternut halves and bake a little longer until the tops start to go brown.