Baked squash with maple syrup
- November 2004
- Serves 4
- Ready in 45 minutes
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?
- Gluten-free recipes
- Vegetarian recipes
- 13.5g (8.5g saturated)
- 30g (14.6g sugar)
- 4 little gem squashes or 2 x 450g acorn squashes
- 65g butter, melted
- 85ml maple syrup
- 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.
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. Deliciously sweet and salty.
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