Glazed Squash HT
Herbs Accompaniment Gluten wheat Free Eggless
Acorn Squash (about 450g/1lb each)
240ml/8fl.oz. Fresh Chicken Stock
2 teasp Vanilla Extract
2 teasp Butter
4 Sprigs Thyme
1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil a shallow baking
2. Halve squash lengthwise, scoop out the seeds and pulp and discard. Arrange
the squash cut-side up on the oiled baking dish.
Place ½ a teaspoon of butter in each hollowed-out centre then pour in
60ml/2fl.oz.of the stock, ½ teaspoon of the vanilla extract and 1 sprig of
thyme to each.
Add 12mm/½ inch of water to the baking dish and bake for about 1½ hrs,
basting the cut edges of the squash 3 or 4 times during the cooking with some of
the mixture in the centre and topping the dish up with water if necessary.
before serving, season well with black pepper. Serve hot.
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