Coal-roasted But­ter­nut Squash

SERVES 8; Photo at right

SAVEUR - - Contents -

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,

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