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    Maple and Rosemary Roasted Squash

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    Maple and Rosemary Roasted Squash

    Roasted squash basted in maple syrup and topped with Gorwydd Caerphilly (from the Cheese Service Counter) makes a hearty main course, and with this easy recipe, you don't even have to peel the squash. For a vegetarian version, simply leave out the Worcestershire sauce.

    • Christmas
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 4


    • 2 small butternut squash, about 500g each
    • 1 red onion, thinly sliced
    • 4 tbsp maple syrup
    • 1 tbsp Worcestershire sauce
    • 1 tsp Dijon mustard
    • 1 tbsp extra virgin olive oil For the topping
    • 150g Gorwydd Caerphilly, coarsely grated
    • ½ x 100g packet pine kernels, toasted
    • ½ pack fresh rosemary, leaves finely chopped
    • 135g bag Waitrose Watercress, Rocket & Spinach Salad


    1. Preheat the oven to 190°C, gas mark 5. Split the butternut squash in half lengthways and scoop out and discard the membrane and seeds from the centre. Deeply score the flesh with a sharp knife and place skin side down on a large baking tray.
    2. Divide the sliced red onion between the cavity of each squash. Whisk together the maple syrup, Worcestershire sauce, Dijon mustard and olive oil and brush the mixture over the squash and onion. Season, then cover with foil and roast for 30 minutes, or until nearly soft. Baste the squash with the maple mixture once during cooking.
    3. In a bowl, mix together the Caerphilly cheese, pine kernels and rosemary. Remove the foil from the squash and sprinkle the cheese mixture over the top. Return to the oven and cook for a further 10-15 minutes, or until the squash is tender and the topping is golden brown. Serve with the watercress, rocket and spinach salad, which you can dress with a simple vinaigrette.

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