Cooking: Bake Whole or Stuffed

Baking whole can be achieved either by slicing off the top, scooping out the pulp and seeds and stuffing the cavity, or by cutting your squash into two and stuffing the halves. Smaller varieties of squash are the most practical for stuffing – onion squash in particular are easy to handle and hold their shape well. It’s best if the stuffing ingredients contain a reasonable amount of moisture for tender results – a leftover Bolognese-style sauce would work well.

Once stuffed, bake on a roasting tray in an oven heated to 180°C/Gas 4 for 30–45 minutes, depending on the filling and type of squash. Alternatively, roast squash halves empty until tender (again, 30–45 minutes), then stuff them with a precooked filling and finish them under the grill for a few minutes until golden and bubbling.