Whole Baked Heritage Squash with Garlic & Sage Butter

(SERVES 6 )

3 small squash
1 tsp olive oil
25g butter
2 cloves garlic, finely sliced
15g sage leaves, stalks removed and roughly chopped
generous pinch of salt
twist of black pepper
squeeze of lemon to finish

Pre-heat the oven to 200°C.

Pierce the base of each squash with a sharp knife and place onto a baking tray*. Drizzle a little olive oil over each squash and smother until the skins are evenly coated. Transfer to the oven to bake. This should take around 35-50 minutes depending on the size of your squash – they will be ready when the skin is turning golden and the flesh has softened.

Meanwhile make your butter dressing. Melt the butter in a plan over a medium heat until just beginning to turn golden brown. Add the finely sliced garlic and continue to cook until the garlic begins to curl and crisp. Add the sage and seasoning before cooking for a further minute. Set aside to cool slightly before adding just a spritz of lemon.

When the squash has cooked through, transfer them to a platter. Drizzle over the garlic and sage butter and serve.

* Should you wish to remove the seeds before baking, simply cut around the stalk of the pumpkin or squash to make a lid. Scoop out the seeds and discard. Return the lid to the squash and bake in the same way but for slightly less time.

Delicious served with our recipe for loin of venison with celeriac purée and baked plums.