- 1 squash, weighing approximately 1kg
- 250ml dry cider
- 30g demerara sugar
- 3 green cardamom pods
- 1 cinnamon stick
- A few thyme sprigs, plus extra to garnish
- 1 bay leaf
- 30g butter
Prep: 10 mins | Cook: 50 mins
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Halve the squash and scoop out the seeds (see our tip on how to use them up). Slice the squash into wedges around 3cm thick. Pop them on the baking tray and drizzle over a little olive oil. Season with salt and peper, then rub the oil and seasoning into the squash. Slide into the oven and roast for 35-40 mins till the squash is just tender and browned.
2. Meanwhile, pour the cider into a small pan. Add the demerara sugar. Crack the cardamom pods open a little with the flat side of your knife, or in a pestle and mortar, and add them to your pan with the cinnamon stick. Drop in a couple of thyme sprigs and the bay leaf.
3. Set the pan on a high heat and bring to the boil. When the pan is boiling, turn the heat down a little and gently boil for 10-15 mins or until the cider has reduced by half. Use a slotted spoon to lift the herbs and spices out of the pan. Add the butter and whisk it in. Pop the pan back on the heat and simmer for 2-3 mins until syrupy.
4. Take the squash out of the oven and turn the squash over. Pour the glaze over the squash. Return to the oven for 10 minutes. Serve garnished with a few extra thyme leaves.
5. No Waste, More Taste
You can turn the seeds from your squash into a tasty snack. Pull off any threads of flesh stuck to them, then tip the seeds into a bowl. Add a glug of oil, a pinch of salt and your choice of spices (smoked paprika, ground cumin, garam masala or cinnamon are all good choices). Toss to coat. Fry in a dry frying pan set on a medium heat for 3–4 mins, stirring occasionally, till puffed up and browned. Store in an airtight tub for up to 7 days.