Baked Sweetmeat Squash <br /> <br />We love winter squash - and we’ve finally discovered what might be the best of them all! Sweetmeat! <br /> <br />Ingredients: <br />1 sweetmeat squash <br />Melted butter <br />Salt <br />Pepper <br />Optional: <br />Maple syrup <br />Brown sugar <br />Molasses <br />Thyme <br />Rosemary <br />Nutmeg <br />Cinnamon <br /> <br />Method: <br />Preheat oven to 350ºF (180ºC). <br />Use a sharp chef knife to split the squash in half. <br />Scoop out the seeds. <br />Score the flesh inside the squash. <br />Baste the inside with a mixture of melted butter, salt, and pepper. <br />You could mix in any of the optional ingredients above. <br />Place in a baking pan, with 1-2” of water. <br />Bake for at least 1 hour then check with a fork to see if done. <br />The size of your squash will vary - so cooking times will also vary. <br />Scoop out into a serving bowl. <br />The flesh is also great for anything that you would use Pumpkin or Butternut squash for. <br /> <br />Serves: depends on the size of the squash.
