Baked squash with maple syrup
This sweet and salty recipe works beautifully as a side dish with boiled gammon. Using seasonal squash, this is a real autumnal show-stopper!
For something a little richer, why not try this cheesy squash gratin?
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Ingredients
- 4 little gem squashes or 2 x 450g acorn squashes
- 65g butter, melted
- 85ml maple syrup
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Method
- 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.
- Meanwhile, stir the maple syrup into the remaining butter and put over a very low heat, stirring occasionally.
- 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.
Nutrition
- 240kcals Calories
- 13.5g (8.5g saturated) Fat
- 1.4g Protein
- 30g (14.6g sugar) Carbs
- 0.3g Salt
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