INGREDIENTS

1kg Butternut squash
2 tbsp Olive oil
8 bay leaves

FOR THE GLAZE

¼ cup Maple syrup
2 tbsp Apple cider vinegar
3 tbsp Butter
1 Sliced red chilli

METHOD

  1. Preheat the oven to 200C Fan.
  2. Cut the squash down the middle, remove the seeds and thoroughly oil.
    Roast for 15 mins approx. at 200c, until just softening. Check in the neck that a sharp knife pushes in 5 mm.
  3. Whilst the squash is roasting add all the glaze ingredients in a pan and reduce until it starts browning – about 6 to 8 minutes
  4. Take off the heat and remove but save the chilli’s
  5. When the squash is ready remove from the oven and with skewers laid either side to prevent a full cut through, carefully slice down across the squash every 5mm for the full length.
  6. Push in the bay leaves – evenly distributed. Baste with glaze and return to the oven for 10 mins
  7. Repeat the basting every 10 minutes for 50 to 60 minutes.
  8. Remove from the oven and sprinkle the saved chilli’s – and serve

SERVING SUGGESTION

A great side for roast dinners

PREPARATION AND COOKING

Preparation time: 15 mins
Cooking time: 1 hour 15 mins approx
Cooking details: Pre heat oven to 200 deg C