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Ingredients
| 2 | butternut squash butternut squash | ||
| 2 | red onions red onion | ||
| finely diced | |||
| 200 g g | feta feta | ||
| crumbled | |||
| 100 g g | pine nuts pine nut | ||
| toasted | |||
| 100 g g | black olives black olive | ||
| pitted, chopped | |||
| 0.5 bunches bunch | parsley parsley | ||
| finely chopped | |||
| 1 | lemons lemon | ||
| zest and juice | |||
| 4 | spring onions spring onion | ||
| chopped | |||
| olive oil olive oil | |||
| salt salt | |||
| peppers pepper | |||
Stuffed BBQ roasted butternut squash
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0:45
min
(38)
Method
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.
