Baked Butternut Squash

Butternut squash wrapped in foil and baked in the firebox can be used for soups or as a side dish. Here it takes the main role in a very simple but satisfying dish.. This recipe can be varied by adding different cheeses, throwing in thyme or other herbs, or topping it with crispy bacon pieces.

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1 Medium sized butternut squash

Some butter

Some cheese (we used a blue cheese)

Some nuts (we used pecan)

Salt and pepper

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  1. 1) Cut the squash in half and wrap each half in foil.  You can take the seeds out now but it is much easier to take them out after the squash is cooked.   
  2. 2) Place the halves at the front of the firebox so that you can add logs at the back, and then leave them for a couple of hours.
  3. 3) Once cooked the flesh will be soft and the edges starting to caramelise.
  4. 4) Remove the squash halves from the oven and unwrap them. Take out the seeds.
  5. 5) Either scoop out the flesh and mix in a couple of knobs of butter, some salt and pepper and the cheese before placing back in the skins.
  6. 6) Or season well, cut the flesh and tuck the butter and cheese into the cuts.
  7. 7) Serve as it is or pop in the oven for a few minutes for the cheese to melt and add a few nuts for crunch. It goes well with a simple salad.