Ingredients

The following ingredients have 6 Servings
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Instruction

  • <p>Preheat the oven to fan 220°C/Gas mark 9 and carefully slice the squash in half lengthways. Be sure to use a sharp knife. Scoop out the seeds, wash and dry them.</p> <p>Roast the two halves in a large roasting tray, cut-side down, for 30 minutes.</p> <p>Remove the tray from the oven and put each squash half onto a chopping board. Slice across the halves, every 0.5cm, making sure not to cut all the way through to the board, before putting back in the roasting tray. Rub ghee and a good amount of salt and pepper into the squash, scatter around the garlic and roast for another 15 minutes.</p> <p>Add the grapes, herbs, orange slices and squash seeds to the tray and spoon over the maple syrup. Turn up the heat to 240°C for a final 5–10 minutes until the edges look golden and crisp.</p> <p>While the squash is cooking, prepare the sprout slaw. Whisk the dressing ingredients together in a mixing bowl and season to taste.</p> <p>Use a food processor or knife to finely chop the sprouts, then transfer to the bowl with the dressing and toss with the other ingredients.</p> <p>Squeeze the roasted garlic cloves out of their skins, mash with a fork and serve alongside the squash and the slaw.</p>