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Baked squash with maple syrup

Name: Baked squash with maple syrup
Cook time: 45 min
Total time: 45 min
Yield: Serves 4
Cuisine: American recipes
Ingredients: 4 little gem squashes or 2 x 450g acorn squashes; 65g butter, melted; 85ml maple syrup

Easy
November 2004

Easy
November 2004

Test kitchen approved

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?

Nutrition: per serving

Calories: 240kcals
Fat: 13.5g (8.5g saturated)
Protein: 1.4g
Carbohydrates: 30g (14.6g sugar)
Salt: 0.3g

Nutrition: per serving

Calories: 240kcals
Fat: 13.5g (8.5g saturated)
Protein: 1.4g
Carbohydrates: 30g (14.6g sugar)
Salt: 0.3g

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Ingredients

4 little gem squashes or 2 x 450g acorn squashes
65g butter, melted
85ml maple syrup

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.

delicious. tips

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.