A large squash makes 6 to 8 servings.
Preparation: 5 minutes. Cooking time: 2 hours.
This roasted butternut squash recipe is quick to prepare, easy to cook and makes a great barbecue side dish. It can just as easily be prepared in the oven but it loses the smoky barbecue taste. Note - you need a covered barbecue for this recipe otherwise you should cook it in the oven.
- 1 butternut squash
- 0.5 tsp cumin seed, ground
- 0.5 tsp coriander seed, ground
- 1 clove garlic ground to a paste with salt
- glug of olive oil
- a sprinkle of sesame seeds
- a sprinkle of black onion seeds
- Preheat oven / gas barbecue to 160C. If using a charcoal barbecue set the fire on one side of the barbecue only - the squash will sit on the other side and cook using indirect heat. If using a gas barbecue leave one burner unlit (I prefer the central one) to also give indirect heat. Put a lump of smoking wood on the coals / grill.
- Cut the butternut squash in half along it's length. Scoop out seeds with a spoon and use a sharp knife to cut and scrape out the fibrous material that surrounds the seeds.
- Score the flesh deeply with a sharp knife to allow the flavoured oil to seep into the flesh while cooking.
- Mix the ground cumin, ground coriander, garlic paste and olive oil and smear it over the butternut squash.
- Sprinkle with sesame seeds and black onion seeds.
- Place in the oven / bbq for about 2 hours. When cooking in the barbecue do not place it directly over the heat source - either place it to one side or on the warming shelf.
- The roasted butternut squash is done when piercing the flesh with a fork or skewer offers no resistance.