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Our Christmas feast was a humble celebration of the year’s work at Global Gardens. We shared food that’s either been grown at Global Gardens or in other Welsh farms. We had two giant squashes to use up and we chose it to be a centre-piece of our dinner. This is a slightly adapted version of a recipe I found on


1 Squash/pumpkin

Olive oil

2 tbsp butter/oil

2 tbsp honey/maple syrup (or other sweetener)

3 tbsp of grapefruit, orange, lemon juice (just the two of them will do)

A handful of sage leaves

Salt and pepper

Cut squash in half or in thirds if it’s a really big one. Scoop out the seeds. Put it skin side up on an oiled baking tray and cook for 10 minutes at about 185-200C.

Meanwhile prepare the citrusy glaze. Add butter, honey/maple syrup, citrus juice and sage leaves to the pot. Simmer for 5 minutes.

When the squash is partially cooked, take it from the oven, and cut it in smaller pieces. Make a few cuts in each piece so that it absorbs the glaze better. Then pour some of the glaze over. Make sure you keep some for later.

Put squash back to the oven for another 10 minutes, then take it out for a second glaze. Repeat this 1-2 more times, until squash is cooked. It shouldn’t take longer than 40-45 minutes.



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