Ingredients

1 butternut squash
1 diced courgette
1 chopped tomato
75g quinoa
150ml water
40g olives
100g feta cheese
1/2 tbsp dried oregano
Grated parmesan cheese
1/2 tsp salt
1/4 tsp ground white pepper
Olive oil

Method

This fire roasted stuffed squash is a healthy and easy recipe – perfect for lunch or dinner.

It’s best to prepare your fire first, so that it can get hot and the flames can die down.

While your fire heating up, it’s time to make this devilishly delicious delight. Begin by frying the quinoa in a little olive oil for 5-10 minutes until it turns golden. While this is browning, dice and chop the tomato, courgette and feta and finely grate the parmesan cheese if not already grated. Next, add the water a dash at a time until it has been absorbed and the quinoa is tender. Remove from the pan.

Soften the diced courgette in olive oil, then add the chopped tomato, oregano, olives and season to taste. Cook for a further 10-15 minutes. Add the feta and parmesan cheese once cooked.

Halve the squash lengthways and scoop out the seeds. Stuff the squash with quinoa, cheese and vegetable filling. Secure the squash back together and wrap the whole thing in foil.

Place directly into the embers of a well built fire and bake to smoky perfection for 45-55 minutes.

Serve warm and enjoy the rich, healthy flavours of the fire roasted stuffed squash.

TIP! You can easily make this in the kitchen, but if you want that tasty, rich smoky flavour, we recommend finishing it off in the embers of a real wood fire.