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Honey Baked Stuffed Squash   Veg  HT  ACC  55mins

Serves 4      Hot  Vegetarian Vegetables Dried Fruit  Nuts   Accompaniment   Gluten Wheat Free  Eggless

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


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/1/2-inch. Cover with foil and bake for 25 minutes.

2. Place the butter in a small saucepan and melt over low heat.

3. 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.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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