Coal-roasted Butternut Squash
SERVES 8; Photo at right
Total: 1 hr. 20 min.
I’ll always throw a few halved, stuffed butternuts straight on the coals at a braai,” says chef Ash Heeger of Ash restaurant. She uses buchu, a garlicky evergreen shrub indigenous to South Africa, to season them. You can get close with a combination of thyme and garlic. Buying similarly sized squash, and distributing the coals evenly beneath them, will ensure consistent results. 1 Preheat a charcoal grill to medium-high heat. In a medium bowl, soak 5 feet of kitchen twine in water.
2 Meanwhile, set the squash halves cut sides up,