Barbecued Spicy Butternut Squash
Ingredients
- 150g Black Bomber, grated
- 2 small butternut squash
- Olive oil
- Sea salt and black pepper
- 1 tin chickpeas, drained
- 6 spring onions, sliced
- 1 clove garlic, chopped or crushed
- 1 tbsp Ras-el-Hanout spice mix (or other Middle Eastern Spice mix of your choice)
- 1 pouch plain ready-to-heat mixed grains or brown rice
- 4 dried apricots, finely chopped, or a handful of sultanas
- 2 tbsp chopped herbs – flat-leaf parsley, coriander and mint
- 2 tbsp pumpkin seeds
- Fresh red chillies, sliced (optional)
Method
- Cut the squash in half lengthways and scoop out the seeds. Score the flesh, drizzle each half with a teaspoon of olive oil and season with salt and pepper.
- Place the squash on the barbecue, cut face down, a good distance away from the coals so it’s not too hot. Cook for about 10 minutes then place each half onto a large piece of foil, cut face upwards. Wrap the foil loosely around the sides then return to the barbecue for another 10 minutes, or until just tender.
- Meanwhile, add a teaspoon of olive oil to a frying pan and add the chickpeas and sauté for 2-3 minutes. Add the spring onion, garlic and spice mixture, cook for another 3-4 minutes then stir in the grains and apricots or sultanas. Heat through (you may need to add a tablespoon of water) then stir through half of the coriander or parsley.
- Remove the squash from the barbecue. Pile the filling into the hollows, sprinkle with the pumpkin seeds then top with the grated Black Bomber. Pull up the foil and loosely wrap each into a parcel. Carefully return to the barbecue for another 5-10 minutes or until it is heated through and the cheese has melted.
- Scatter over the rest of the herbs before serving and add some sliced red chilli if you like it spicy.