Preparation
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.
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.