Ingredients
- 1 Kalahari squash, cut in half, seeds removed
- 2 tablespoons butter
- 2 teaspoons honey, pure maple syrup
- Salt and coarsely-ground black pepper to taste
- 1 Tbsp fresh rosemary or sage leaves, roughly chopped
BAKED KALAHARI SQUASH
Method
- Cut squash in half lengthwise (from stem to end)
- Use a spoon to scoop out the seeds and stringy stuff in the centre of each squash half
- Score the insides of each half several times with a sharp knife
- Add 1 tablespoon of butter, 1 teaspoon of honey, fresh herbs and salt and pepper to the hollow scoop of each squash half
- Place each half in an oven dish, cut side up
- Add about approximately 2cm of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out
- Bake approximately 1 hour or until tender when flesh is poked with a fork
- Remove from oven and let cool a little before serving
- Spoon any buttery sauce that has not already been absorbed by the squash over the exposed areas
Comments
These tasty little squash are fantastic baked on their own or with a stuffing.
Thank you to Ettrick Gardens for supporting this demonstration.
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