This is a great way to cook smaller winter squash such as acorn or butternut. It’s perfectly easy and very tasty. To make (baby) mash or pre-roast for soups the squash should become very tender, but it can also be removed sooner from the oven, cut into wedges, sprinkled with salt and pepper, and becomes a vegetable side.
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1/2 butternut squash
Olive oil
1 small garlic clove
Sprig thyme
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Preheat oven to 375°F (190°C).
Cut butternut squash in half lengthwise. Scoop out seeds. Smear olive oil over cut surface of the squash. Place garlic clove and thyme in the cavity made by removing the seeds. Turn squash over onto ovenproof dish, cut side down, and bake in oven for 35-40 minutes. Poke through the skin with a knife to test; the flesh should be very tender.
Scoop flesh out away from skin and mash with a fork.
Nettle and Quince 