Baked squash with maple syrup

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Halve each gem squash or cut each acorn squash into 6-8 wedges and scoop away the fibres and seeds. Put the pieces skin-side down in a small roasting tin and brush with some of the melted butter. Bake for 20 minutes.

2. Meanwhile, stir the maple syrup into the remaining butter and put over a very low heat, stirring occasionally.

3. Remove the roasting tin from the oven and brush some of the maple syrup and butter mixture over each one. Sprinkle with salt and pepper and roast for a further 20-25 minutes, basting every 5 minutes with the remaining maple syrup mixture, until tender and lightly caramelised around the edges.

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