Baked pumpkin with maple and lemon glaze

Ingredients:

• 2 kg butternut squash or calabash
• 1/3 tbsp. maple syrup
• Zest and juice of 1 lemon
• 0.5 tsp red pepper flakes

Preparation:

1. Slice 2 kg butternut or calabash squash thickly and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup with 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch of salt and black pepper; drizzle over the squash.
2. Spread 4 tablespoons of butter on top. Bake for 20 minutes at 350°F (175°C), then turn the squash over and bake until tender and charred, another 25 minutes, basting with the juices halfway through.