This whole baked squash recipe can be used for a variety of different types of squash. Try baking a variety for added colours and textures and serve as we have done here on a big platter, drizzled generously with the flavourful butter. Alternatively, try baking smaller squash as a delicious starter with shards of crispy parmesan and pancetta on top and crusty bread on the side.
Every year we grow over 20 varieties of heritage pumpkins and squash in our Market Garden and thanks to our rich organic soil, they are filled with flavour and abundant with vital beta carotene, magnesium and vitamins A, C & E. Like potatoes, much of their nutritional value can be found in the skin, so cooking them as we have done here allows you to glean the very best of the whole fruit.
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METHODDIFFICULTY: Easy 1 HR 10 MINS
Pre-heat the oven to 200°C.
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.
Meanwhile make your butter dressing. Melt the butter in a plan over a medium heat until just beginning 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 just a spritz of lemon.
When the squash has cooked through, transfer them to a platter. Drizzle over the garlic and sage butter and serve.
* 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.
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• baked whole apples as a delicious accompaniment to pork
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