Maple and Rosemary Roasted Squash

• small butternut squash, about 1lb each↗2
• red onion, thinly sliced↗1
• tablespoons maple syrup↗4 tablespoons
• tablespoon Worcestershire sauce↗1 tablespoon
• teaspoon Dijon mustard↗1 teaspoon
• tablespoon extra virgin olive oil↗1 tablespoon
• salt and pepper
• For the topping
• ounces sharp cheddar cheese, coarsely grated↗5 1⁄2 ounces
• ounces pine nuts, toasted↗2 ounces
• sprigs fresh rosemary, leaves finely chopped↗2 sprigs

Step-by-step instructions

1. 1

   Preheat the oven to 375°F 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. 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. 3

   In a bowl, mix together the 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.

4. 4

   Serve with a green salad, which you can dress with a simple vinaigrette.