Baked Squash With Parmesan -

Baked Squash With Parmesan

Almost all types of squash are suitable for barbecue cooking, and they are extemely easy to deal with: simply wrap them in baking foil and place them in the hot embers until they soften.

Ingredients

2 acorn or butternut squashes, about 450g/1lb each
15ml/1 tbsp olive oil
50g/2oz/4 tbsp butter, melted
75g/3oz/1 cup grated Parmesan cheese
60ml/4 tbsp pine nuts, toasted
Salt and freshly ground black pepper
2.5ml/½ tsp freshly grated nutmeg

Details

Serves: 4

Method

1. Cut the squashes 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 baking 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. Leave the squash until cool enough to handle. Unwrap the squashes 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.

Cook's Tip:- Spaghetti squash can also be cooked in this way. Just scoop out the spaghetti-like strands and toss with butter and Parmesan cheese.

Related food category:

• Vegetarian and Vegetable Dishes