Honey Pecan Squash with Yorkshire Puds and Rosemary Potatoes

Sticky honey pecan squash served with crisp Yorkshire puddings and rosemary roast potatoes.

SHOPPING LIST

• butternut squash1
• pecans60g
• honey2 tbsp
• potatoes1kg
• dried rosemary2 tsp
• plain flour100g
• egg2
• milk150ml
• sunflower oil4 tbsp
• salt1 tsp

METHOD

1. 1Cut the potatoes into chunks and toss with oil, rosemary and salt.
2. 2Roast the potatoes at 210C for 40 minutes until crisp.
3. 3Cut the squash into wedges, drizzle with honey and roast alongside for 30 minutes.
4. 4Whisk the flour, eggs, milk and salt into a batter.
5. 5Heat oil in a muffin tin and pour in the batter, then bake at 210C for 20 minutes until risen.
6. 6Toast the pecans in a dry pan for 2 minutes and scatter over the squash.
7. 7Serve the squash with the Yorkshire puddings and rosemary potatoes.

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