Recipe of the day: Sweet ‘n sticky baked chicken drumsticks with roasted gem squash

Sweet ‘n sticky baked chicken drumsticks

1. Combine the balsamic vinegar, honey, brown sugar, soy sauce and garlic cloves in a large resealable bag. Add the chicken to the bag and seal. Marinate in the refrigerator for 2 hours.
2. Preheat the oven to 200°C. Line a rimmed baking sheet with aluminum foil. Top with a cooling rack. Remove the chicken from the bag, reserving the marinade, and arrange the drumsticks on the cooling rack. Bake until the skin is caramelised and dark in spots, about 30 minutes.
3. Meanwhile, place the leftover marinade in a small saucepan, uncovered. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes. Use a pastry brush to brush the cooked marinade on the chicken. Return to the oven for 10 more minutes.
4. Place the chicken on a serving platter and sprinkle with the sesame seeds and the chopped parsley.

Sweet roasted gem squash with creamy corn filling

1. Wash and halve the squash/pumpkin and scoop out the seeds and pith from the centre.
2. Pre-heat oven to 200°C for 10 minutes. Drizzle half of the olive oil or rub in a little bit of olive oil so that oil slightly coats the squash.
3. Sprinkle salt and black pepper. Place the halves on a roasting pan and bake in oven for 15 minutes at 200°C.
4. In a pan, heat oil and sauté sliced spring onions.
5. Add garlic and sauté for a few seconds.
6. Add corn kernels and sauté for 2-3 minutes.
7. Add black pepper powder and tomato peri-peri sauce/tomato sauce or ketchup.
8. Add cream and mix well, (if you are adding cream).
9. Spoon this mixture into the halved baked gem squash.
10. Top it with cheese, dividing the filling and cheese between the two halves. Bake again at 200°C for 6-7 minutes.
11. Serve hot as a side dish.