Serves 4


1 large squash

50ml oil

salt & pepper

8 bay leaves

100ml honey

50ml hot sauce

1 sliced chilli

50g butter

30ml cider vinegar


1. Peel and cut the squash lengthways, scoop out the seeds

2. Season and oil the squash. Roast at 180°c for 15-20 minutes

3. Transfer to a board and slice 2/3 way down across the squash

4. Press bay leaves into some of the slits

5. Boil the honey, hot sauce, chili, vinegar and butter for 8 minutes

6. Brush the glaze on the squash, roast for a further 45 minutes, adding more glaze all the time

Great to serve with a turkey roast dinner

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