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
- Preheat the oven to 200C Fan.
- 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. - Whilst the squash is roasting add all the glaze ingredients in a pan and reduce until it starts browning – about 6 to 8 minutes
- Take off the heat and remove but save the chilli’s
- 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.
- Push in the bay leaves – evenly distributed. Baste with glaze and return to the oven for 10 mins
- Repeat the basting every 10 minutes for 50 to 60 minutes.
- 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