Roasted Butternut Squash and Sausage

September is probably the most abundant month in the vegetable garden. The late summer crops are still plentiful while autumn produce such as apples, squash and leeks are almost ready to harvest. If you don’t grow your own, then why not visit local farm shops or markets for the best of British seasonal produce. You’ll find a wealth of colourful fruit and veg to inspire and complement your BBQ cooks. 

One of our favourite vegetables on the grill is the deliciously versatile butternut squash, which is at its best, this time of year. In our featured recipe, we have combined the earthy sweetness of the squash with apple, pecan, and good quality sausage to create an easy but hearty autumnal meal.

Ingredients

serves 2-3

I large butternut squash, halved lengthways, seeds removed

2 tbsp olive oil

500g good quality sausages (skins removed)

1 medium onion, diced

2 cloves garlic, minced

Handful of fresh herbs chopped (we used sage, rosemary & thyme)

1 small apple, chopped 

Handful of pecans, chopped 

Handful of dried apricots, chopped

Sea salt & ground black pepper

Method

1. Brush the flesh of the butternut squash with half of the olive oil and season with salt & pepper. Grill at approximately 180ºC for about 1½ hours or until the squash is soft all the way through. Remove from the grill and allow to cool slightly.

2. In a skillet, drizzle the rest of the olive oil and fry the onion, garlic and sausage over direct heat, breaking up the meat while you cook. When the sausage is browned & onions are soft, add the herbs, apple, pecans and apricots and allow to cook for a few more minutes. Season to taste with salt & pepper.

3. When the squash is cool enough to handle, scoop out enough flesh to create a hole big enough to hold your stuffing. Don’t throw away the squash that you remove; this can be used in lots of other recipes! Fill with the sausage mixture before returning to the grill for around 5 minutes, then serve on its own as a main meal or as a side.

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