Honey Baked Squash

A superb side dish utilising a seasonal (Autumn) ingredient. Just as good as a starter!

Serves 4 – Preparation and cooking time: 55 minutes

Ingredients
2 Small Acorn squash halved widthways and deseeded
3 tbsp Butter
90ml/3fl.oz. Honey
100g/4oz Dried Figs, chopped
25g/1oz Chopped Almonds
½ teasp Ground Cinnamon
¼ teasp Freshly Ground Nutmeg

Instructions

1. Preheat the oven to 180C, 350F, gas Mark 4. Place the squash cut sides down in shallow ovenproof dish and add enough boiling water to come to a depth of 12mm/ ½ -inch. Cover with aluminium foil and bake for 25 minutes.

2. Place the butter in a small saucepan and melt over low heat then add the honey, figs, almonds, cinnamon and nutmeg and mix well.

4. Carefully pour off the water from the baking tin containing the squash and turn the squash cut sides up. Fill the hollows with the fig mixture then return to the oven, uncovered, and bake for a further 15 minutes or until the squash is tender. Serve immediately.