Ingredients: Serves 2
- 1 large (1.5 – 2kg) squash (acorn or similar)
- 150g creamy soft raw sheep or goats cheese
- 1 tbsp pine nuts
- 1 clove garlic, finely chopped
- 1 tbsp fresh mint leaves
- Handful rocket leaves
- 2 tbsp olive oil
Method:
- Make sure your wood fire or bbq has reduced in intensity to the point where you could hold your hand 1-2ft above the wood for a few seconds
- Slice the top 1cm off the acorn squash leave to one side
- Wrap the rest of the squash in tinfoil
- Place in the middle of the coals or on a grill (bbq) for 1 hour
- Remove and test with a sharp knife which should slide in easily
- Leaving the skin and a 5mm (ish) rim intact scoop out the flesh and seeds, transfer to a big bowl
- Remove the seeds
- Mash the flesh with a fork, season, add the olive oil and the garlic, spoon back into the squash.
- Mash the cheese roughly with a fork and add to the squash
- Chop the rocket and mint
- Add to the squash and top with the pine nuts
- Return to the fire
Eat directly from the squash with spoons.
