This sweet and salty dish works beautifully with boiled gammon.
Ingredients
- 4 little gem squashes or 2 x 450g acorn squashes
- 65g butter, melted
- 85ml maple syrup
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Halve each gem squash or cut each acorn squash into 6-8 wedges and scoop away the fibres and seeds. Put the pieces skin-side down in a small roasting tin and brush with some of the melted butter. Bake for 20 minutes.
- 2. Meanwhile, stir the maple syrup into the remaining butter and put over a very low heat, stirring occasionally.
- 3. Remove the roasting tin from the oven and brush some of the maple syrup and butter mixture over each one. Sprinkle with salt and pepper and roast for a further 20-25 minutes, basting every 5 minutes with the remaining maple syrup mixture, until tender and lightly caramelised around the edges.
Nutritional info
Per serving: 240kcals, 13.5g fat (8.5g saturated), 1.4g protein, 30g carbs, 14.6g sugar, 0.3g salt
Chef's tip
This is unbelievable with slices of baked or boiled gammon – the flavours work together in a similar way to when you smother your bacon or gammon joint with sugar before baking. Sweet and salty.
Wine Recommendation
Echo the sweet note – an off-dry Riesling makes a brilliant partner.