Instructions: Not so much sweet an sour as sweet and peppery. Cut the squash into wedges and remove the skin. Place the wedges in an ovenproof dish and dab with butter. Thin down two tablespoons of marmalade with water to form a thin sauce. Add the juice of an orange and a lemon and pour over the squash.

Scatter over one or two teaspoons of coarsely crushed peppercorns and bake until soft (about 30 to 45 minutes), topping up with extra water if the sauce dries up.

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