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Baked Squash with Rosemary     Veg  HT  ACC  60mins

Serves 4     Hot Vegetarian Vegetables Herbs Accompaniment Gluten Wheat Free Eggless

1 Medium Butternut squash
2 tbsp Softened butter
2 tbsp Honey
1 teasp Fresh Rosemary Leaves, finely chopped


1. Preheat the oven to 190C, 375 F, Gas Mark 5 and line a shallow baking tin with greased aluminium foil.

2. Cut the squash into four wedges lengthways and remove the seeds. You can leave the skin on as this softens and is usually edible.

2. Place squash pieces cut side down in baking tin and bake for about 30 minutes until quite soft.

3. Place the butter, honey and rosemary in a small mixing bowl and mix well then spread over each squash piece. Return to the oven and bake for a further 20 minutes until bubbling.



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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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