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Molasses squash

Molasses squash

A wonderful way to cook this fall vegetable superstar! Choose a variety that has firm skin, and is not as dry as an Acorn, a pumpkin or a Buttercup.


  • 1 squash
  • Olive oil to brush
  • ½ cup molasses
  • 1 Tbsp sage
  • ½ nutmeg, grated
  • Pepper to taste
  • 2 oz salt pork OR bacon


  1. 1

    Heat the oven to 375 °F.

  2. 2

    Cut the squash in canoe-style sections. Remove the seeds and gently hollow out the surfaces of the squash sections to eventually accommodate the molasses.

  3. 3

    Puncture the skin of the squash sections using a fork. Brush on olive oil. Salt each section.

  4. 4

    Mix the molasses, sage, nutmeg and pepper in a bowl.

  5. 5

    Place the sections on a baking sheet. Using a spoon, add the molasses blend to the squash hollows. Slice the salt pork and place on the squash sections.

  6. 6

    Cook for one hour, until the squash becomes soft.