Lazy Glazy Squash

Cooking time
Serves2 people

Sweet and fast. A wonderful way to welcome squash back.

6 ratings
layout 1 comment


  • 1 small squash (pattipan or gem squash work best)
  • 2 tbsp balsamic vinegar*
  • 1 tbsp honey or agave syrup
  • 1 tsp olive oil
  • 1 small garlic clove, finely minced
  • A pinch of chilli powder
  • A few fresh herbs

*No balsamic? Go Asian and swap the balsamic for soy and the garlic for ginger.

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1. Cut the squash into 2cm wedges. If the skin is tough, carve it off. Remove seeds, if needed (you can eat pattipan seeds).
2. Stir up the balsamic, honey/agave, oil, garlic and chilli in a bowl.
3. Add the squash. Mix well.
4. Get a large frying pan on high heat. Add the squash and balsamic mix.
5. Lower the heat to medium-low. Cook till the squash is tender and nicely coated in the glaze. If the glaze cooks down before the squash is done, just add a drop of water to the pan (repeat if needed).
6. Finish with a scattering of fresh herbs. Lovely as a side with lamb chops and a pear and rocket salad. Or, star the squash in a warm salad with watercress, ricotta and toasted almonds.
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Grendel's Mother


I thought this was a great recipe! It was very easy (brilliant not having to peel the squash) and the glaze was delicious. I used a fresh chilli instead of chilli powder.