Grilled hasselback squash - eggstremegrills

2 persons | Vegetables, Vegetables and side dishes | Vegetarian | Side dish

Preparation

1. Preheat the BBQ to a temperature of 220°C, on the barbecue you work with indirect heat (This recipe can also be prepared in the oven).
2. Carefully cut the butternut squash in half lengthwise with a large knife. Scrape out the seeds and pulp with a spoon and discard. Peel off the thick skin and remove the white layer under the skin with a vegetable peeler. Brush both halves with sunflower oil on both sides and season with salt and pepper.
3. Place the bottle squash, cut side down, on the BBQ and grill for 30 minutes or until tender. You may want to use a skewer to feel when the squash is done, when it slides through easily, the squash can be removed from the grill. 
4. To make the lacquer, first melt unsalted butter in a saucepan. Then add the honey, apple cider vinegar and sara mix and bring to the boil briefly.
5. Slice the pumpkin hasselback-style: Place a pumpkin half on a cutting board between two wooden sticks or skewers. Cut the pumpkin into 0.5cm-thick slices, but do not cut all the way through, the wooden sticks should prevent you from doing this. Put the sliced pumpkin back on the BBQ.
6. Grill again for 30 to 40 minutes, brushing regularly with the honey sauce.
7. Remove from the BBQ and garnish with chopped toasted nuts and a few fresh thyme leaves.