Roast Stuffed Butternut Squash
- Contains Nuts
Prepared with
Ingredients
- 1 butternut squash, weighing approx. 1.3kg
- 2 tbsp olive oil, divided
- Salt and ground black pepper, as desired
- ½ tsp Italian seasoning
- 1 small red onion, peeled, finely chopped
- 1oz black olives, stoned, chopped
- 1oz toasted pine nuts
- 3 tbsp flat leaf parsley, chopped, plus extra for garnish
- 1 tbsp oregano (optional)
- Zest and juice of 1 unwaxed lemon
- 1 garlic clove, peeled, finely chopped
Instructions
Step 1
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 2
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 3
Turn dial to ROAST. Press WOODFIRE FLAVOUR. Set temperature to 180⁰C and set time to 50 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx. 5 minutes).
Step 4
While the unit preheats, prepare the squash. Remove the top from the squash, slice in half lengthways and discard the seeds. Use the tip of a sharp knife to score the flesh of the squash in a criss-cross pattern. Drizzle the squash with 1 tablespoon olive oil, season with salt, pepper and Italian seasoning.
Step 5
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place butternut squash skin side down onto grill. Close lid to begin cooking.
Step 6
While the squash is cooking, prepare the filling. In a small bowl, add the red onion, olives, pine nuts, parsley, oregano, lemon zest, juice, remaining olive oil, garlic, salt and pepper and mix until well combined.
Step 7
When 10 minutes remain, remove the squash from the grill and fill with the prepared filling. Return the squash to the grill and close lid to continue cooking.
Step 8
When cooking is complete, serve butternut squash sprinkled with flat-leaf parsley.