Buttered baked squash
Thursday, 5th January 2017 by Chen

Let's face it, there aren't many foods that can't be improved by a generous addition of butter. Squash is no exception. This simple treatment works well with gem squash, red kuri and most other small varieties. 


1/2 squash per person

15g butter per person

salt and pepper


Chop the squash in half. Remove the stalk and use a dessert spoon to scoop out all the seeds. Put the two halves of the squash back together and wrap loosely in foil. Make sure you are allowing any steam to escape, but not letting the juices leak. Bake at 180C for about half an hour for soft-fleshed varieties (such as gem), or longer for firmer types (like red kuri or delicata). Allow the squash to cool until it is safe to handle using a tea towel. Use a dessert spoon to scoop out the flesh into a bowl. Add the butter plus a pinch of salt and a good grind of pepper and mix well. You can serve the squash stuffed back into the empty shells if you like.