|2||butternut squash butternut squash||
|2||red onions red onion||
|200 g g||feta feta||
|100 g g||pine nuts pine nut||
|100 g g||black olives black olive||
|0.5 bunches bunch||parsley parsley||
|zest and juice|
|4||spring onions spring onion||
|olive oil olive oil||
Stuffed BBQ roasted butternut squash
A colourful vegetarian barbecue idea, these roasted butternut squash have a sweet, smoky flavour and are loaded with tasty fillings. Omit the feta cheese for a fantastic vegan barbecue recipe.
- Remove the tops from the butternut squash and slice them in half lengthways. Scoop out the seeds and use the tip of a sharp knife to score the flesh of the squash in a criss-cross pattern.
- Drizzle the squash with olive oil and season generously with salt and pepper. Place on the barbecue (or in an oven preheated to 220°C/200°C fan/gas mark 7) and cook for 25 - 30 minutes, or until tender.
- Meanwhile, prepare the filling. Mix the red onions, pine nuts, feta, olives and lemon together in a bowl. Add a handful of chopped parsley and season to taste with salt and pepper.
- Remove the cooked squash from the barbecue and fill with the stuffing mix. Carefully return to the barbecue for a further 10 minutes to warm through and allow the feta to soften, then remove from the heat and garnish with the spring onions and remaining parsley to serve.