Roasted butternut squash
Ingredients
For
4
personnes
- 1 butternut squash weighing approximately 600g
For the garlic ‘butter’:
- 2 teaspoons of chopped garlic
- 2 tablespoons of traditional-style olive oil
- 2 tablespoons of brown sugar
- 1 teaspoon of fleur de sel
- 1 pinch of pepper
- 1 pinch of grated nutmeg
- 1 tablespoon of cider vinegar
Tip
Once it’s cooked, you can add some cheese (goat’s cheese, for example) to the butternut squash.
Instructions
- Prepare the garlic “butter” by combining all the ingredients except the vinegar. Cook for 2 or 3 minutes over a high heat, stirring occasionally. Leave to cool.
- Heat the barbecue for indirect cooking (230 to 280°C).
- Cut the squash in half lengthways. Remove the seeds and fibres.
- Stir the vinegar into the garlic “butter” prepared earlier and brush it onto the exposed parts of the squash.
- Place the squash flesh-side down on the grill and cook for 45 minutes to 1 hour (over a high indirect heat). Don’t forget to close the barbecue lid properly. Before removing the squash, check whether they are tender enough by piercing them with the tip of a knife, then remove them from the grill. Serve hot.
Tip
Once it’s cooked, you can add some cheese (goat’s cheese, for example) to the butternut squash.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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