Buttered Gem Squash

Gem squash are an orange fleshed variety, with a sweet flavour. They are best roasted or baked, and it is important to remove the seeds first.

Ingredients

• ½ gem squash per person
• 15g butter per person
• pinch of salt

Method

Chop the gem squash in half. Remove the stalk and use a dessert spoon to scoop out all the seeds. If you leave them in, the squash can taste bitter. Put the two halves of the squash back together and wrap loosely in foil. Make sure you are allowing any steam to escape, but not letting the juices leak. Bake at 180 degrees C for about ½ hour, or until the orange squash flesh is soft. Allow the squash to cool until it is safe to handle using a tea towel. Use a dessert spoon to scoop out the flesh into a bowl. Add the butter and the salt and mix well. You can serve the squash stuffed back into the empty shells.