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1 butternut squash
2 small dessert apples
ginger root (1 inch)
homemade yogurt


1. Chop the bulb off a butternut squash at the point where the seeds start to show. Don't peel it.
2. Stick it (open flesh side UP) in a medium oven until the flesh is completely soft all the way through. This might take about 40mins.
3. Meanwhile peel, core, and slice about 2 small dessert apples.
4. Place apples in a pan and grate in about an inch-worth of ginger root (if you like ginger).
5. Cook apples however you normally do it (actually I do it in microwave without any added water).
6. You can puree the apple and ginger if you want.
7. Make a caramel sauce by boiling up butter with honey and then adding yoghurt.
8. When the squash is cooked, scoop out seeds with a spoon. It looks lovely and browned.
9. In the squash cavity, pour the apple and ginger mixture, squeeze in a few drops of fresh lemon juice, and then fill up with caramel sauce.
10. Alternatives:
  • Instead of caramel sauce you could have just yoghurt and honey, or yoghurt on its own if you don't have a sweet tooth.
  • If you just have the neck of the squash to use up, peel and slice it, and fry in butter with the ginger. Once it is starting to soften, add the apple slices and cook it all till soft. Serve with caramel sauce/yoghurt etc.