Whole Baked Heritage Squash With Garlic & Sage Butter

Whole Baked Heritage Squash With Garlic & Sage Butter

This festive supper will put you in the Halloween mood. Try baking a variety of squash for added colour and texture, and serve everything on a big platter. Add shards of crispy parmesan and pancetta on top, as well as crusty bread on the side.
Serves 4-6
Total Time
1 Hour
3 small squash
1 tsp of olive oil
25g of butter
2 cloves of garlic, finely sliced
15g of sage leaves, stalks removed and roughly chopped
A generous pinch of salt
A twist of black pepper
A squeeze of lemon juice, to finish
Step 1

Pre-heat the oven to 200°C.

Step 2

Pierce the base of each squash with a sharp knife and place onto a baking tray. Drizzle a little olive oil over each squash and smother until the skins are evenly coated. Transfer to the oven to bake. This should take around 35-50 minutes depending on the size of your squash – they will be ready when the skin is turning golden and the flesh has softened.

Step 3

Meanwhile, make your butter dressing. Melt the butter in a plan over a medium heat until it begins to turn golden brown. Add the finely sliced garlic and continue to cook until the garlic begins to curl and crisp. Add the sage and seasoning before cooking for a further minute. Set aside to cool slightly before adding a spritz of lemon juice.

Step 4

When the squash have cooked through, transfer them to a platter. Drizzle over the garlic and sage butter and serve.

Cook's Tip: Should you wish to remove the seeds before baking, simply cut around the stalk of the pumpkin or squash to make a lid. Scoop out the seeds and discard. Return the lid to the squash and bake in the same way but for slightly less time. 

Recipe courtesy of Daylesford.com

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