Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Hassleback Butternut Squash with Salsa Verde
OVERVIEW
METHOD
BBQ Roasting
Prep Time
30 Mins
Cooking Time
1 Hour 10 Mins
Serves
4
Suggested Wood
Apple
Ability
Beginner
INGREDIENTS
- 1 Butternut Squash
- 2 Tbsp Olive Oil
- 1 tsp Smoked Sea Salt
For the Salsa Verde
- 1 Tbsp Pine Nuts
- 1 Tbsp Pumpkin Seeds
- 1 tsp Sea Salt Flakes
- Large handful of Mint, Coriander, Sage and Dill
- 1 Tbsp Capers
- 12 Green Olives, roughly chopped
- 2 Preserved Lemons, roughly chopped
- 8 Gherkins, roughly chopped
- 1 tsp Dijon Mustard
- 1 tsp Garlic Puree
- 2 Tbsp White Wine Vinegar
- 2 Tbsp Olive Oil
- Pinch of Sea Salt
To Garnish
- Minted Yogurt or Ranch Dressing
INGREDIENTS
- 1 Butternut Squash
- 2 Tbsp Olive Oil
- 1 tsp Smoked Sea Salt
For the Salsa Verde
- 1 Tbsp Pine Nuts
- 1 Tbsp Pumpkin Seeds
- 1 tsp Sea Salt Flakes
- Large handful of Mint, Coriander, Sage and Dill
- 1 Tbsp Capers
- 12 Green Olives, roughly chopped
- 2 Preserved Lemons, roughly chopped
- 8 Gherkins, roughly chopped
- 1 tsp Dijon Mustard
- 1 tsp Garlic Puree
- 2 Tbsp White Wine Vinegar
- 2 Tbsp Olive Oil
- Pinch of Sea Salt
To Garnish
- Minted Yogurt or Ranch Dressing
METHOD
Step 1
Light up your smoker for BBQ Roasting. You’re aiming for a temperature of around 350–400°F / 180–200°C.
Step 2
Slice the squash in half lengthways and scoop out the seeds and pulp. Carefully cut thin slices across the squash without slicing all the way through — placing chopsticks or wooden skewers alongside can help prevent the knife from going all the way down. Drizzle with olive oil and sprinkle with smoked salt. Place the squash on the grill over the coals.
Step 3
Grind the pine nuts and pumpkin seeds in a pestle and mortar and leave to one side. Next roughly chop all your salsa ingredients and blitz with a stick blender until smooth. Season to taste.
Step 4
Brush a generous layer of salsa verde over the squash and top with some of the ground nuts and seeds for texture. Add handful of apple smoking wood chips to the hot coals if you want an extra smoky flavour.
Step 5
BBQ roast the squash for 45–60 minutes, basting regularly with the salsa until tender and golden. Transfer to a serving board, scatter with fresh herbs and drizzle with minted yoghurt or ranch dressing. Serve hot or cold.
