Vanilla Glazed  Squash    HT  ACC  110mins

Serves 4    Hot  Vegetables Herbs  Accompaniment  Gluten wheat Free  Eggless

Ingredients 

2 Acorn Squash (about 450g/1lb each)
240ml/8fl.oz. Fresh Chicken Stock
2 teasp Vanilla Extract
2 teasp Butter
4 Sprigs  Thyme
Paprika

Instructions

 
1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil a shallow baking dish.

2. Halve squash lengthwise, scoop out the seeds and pulp and discard. Arrange the squash cut-side up on the oiled baking dish.

3. 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. 

4. 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. 

Just before serving, season well with black pepper. Serve hot.

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