Maple baked squash
This sweet, easy side is good served with pork chops. Alternatively, scoop out the flesh and use in a salad with some crumbled blue cheese. Or trying topping a homemade pizza with the addition of some cooked chard, spinach or rocket, with some bacon bits or prosciutto for meat eaters.
Ingredients
- 1 butternut (or other) squash, about 1.2-1.5kg
- 4 tbsp maple syrup
- 2 tbsp balsamic or sherry vinegar
- juice of ½ lemon
- 2 tbsp olive oil
- pinch nutmeg, grated
Method
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Step 1
Preheat oven to 180°C/Gas 4.
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Step 2
Cut the squash in half lengthways. Scoop out the seeds with a spoon. Cut each half into about 6 wedges, lengthways. Place in a baking tray, cut side up. In a small bowl, mix together the rest of the ingredients. Brush half the mixture over the squash.
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Step 3
Bake for about 15 minutes. Brush the rest of the mixture evenly over the squash and cook for a further 10-15 minutes, or until the squash is cooked through.