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Grilled Squash
The squash (be it butternut, acorn or in fact any other type) is perfect for grilling, barbecuing and char-grilling. Just toss it through some olive oil and freshly cut herbs then grill it to produce deep, funkalicious-smoky flavours. This dish can be eaten hot or served as a cold salad.

If you have time leave the squash to marinade in the herbs for 1/2 hour to deepen the final flavours

Serves 4

Recipe Ingredients
1 butternut squash (or equivalent / mix of)
2 Tblsp olive oil
1/4 bunch mixed herbs (oregano, basil, sorrel, thyme etc)
Sea salt and cracked black pepper to taste

Mise-en-Place:
Preheat the grill or BBQ to a medium heat
Partially peel the squash (I like to leave some skin on for extra colour and texture)
Cut the squash in half, remove the seeds (which can be kept and toasted for extra garnish or used in salads...)
Cut each half into a further 4
Roughly chop the herbs
Mix all the ingredients together and leave to marinade

Cooking Method:
Cook the squash over the grill for 3 - 4 minutes each side.
When cooked remove from heat and serve


Presentation:
If served as a side dish pile high in a bowl, pour over any remaining oil and herbs then serve.
If plating with other ingredients use the squash as building blocks stacked in an over-lapping fashion (which is great for creating central height on your plate) then place your meat, poultry or fish on top.

Chef Tip:
If preparing this dish for a staggered service I will often par-boil or partially steam the squash in advance so that when my orders do come through my cooking time will be greatly reduced.