Baked Sweetmeat Squash

Baked Sweetmeat Squash

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We love winter squash - and we've finally discovered what might be the best of them all! Sweetmeat! This is a more flavourful substitute for pumpkin, butternut, and acorn squash. 

This is another of those recipes... that's really just a method. With these basics you can cook the squash with just about any flavouring that you want; sweet to savoury. Or you could cook it plain and use the results in pies and cookies.

This squash us more pumpkin than pumpkin - especially when it comes to pie.

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