Barbecue Recipes

BAKED SQUASH WITH PARMESAN

Almost all types of squash are suitable for grilling, and they are extremely easy to deal with: Simply wrap them in aluminum foil and place them in the hot embers until they soften.

INGREDIENTS
2 acorn or butternut squash, about 1 pound each
1 tablespoon olive oil
4 tablespoons butter, melted
1 cup grated Parmesan cheese
4 tablespoons pine nuts, toasted
salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg

SERVES 4

1. Cut the squash in half and scoop out the seeds with a spoon.

2. Brush the cut surfaces with oil and sprinkle with salt and black pepper.

3. Wrap each squash in foil and place in the embers of the fire. Cook for 25—30 minutes, until tender. Turn the parcels occasionally so that the squash cook evenly.

4. When they are cool enough to handle, unwrap the squash from the foil parcels and scoop out the flesh, leaving the skins intact.

5. Dice the flesh, then stir in the melted butter. Add the Parmesan, pine nuts, salt and pepper. Toss well to mix.

6. Spoon the mixture back into the shells. Sprinkle with nutmeg to serve.