Kamado-roasted butternut squash with garlic and Parmesan

Whole roasted butternut squash, halved, is an accompaniment that is as simple as it is impressive. On a kamado, indirect heat brings out all the sweetness of the flesh, while garlic, Parmesan and rosemary lift it with a fragrant, savoury note.

Ingredients

The key to this recipe is gentle cooking to soften the flesh, followed by a quick caramelisation to form the crust.

• 1 butternut squash (about 1.2 to 1.5 kg), halved lengthways, deseeded
• 4 tablespoons of olive oil
• 3 garlic cloves (2 crushed, 1 chopped)
• 50 g grated Parmesan
• 2 sprigs of fresh rosemary
• 1 pinch of Espelette pepper
• Salt and freshly ground pepper

Preparation

Step 1: Prepare the butternut squash
Cut the butternut squash in half lengthways, then remove the seeds and fibres with a spoon.

Step 2: Season
Generously brush each half with olive oil, sprinkle with crushed garlic, stripped rosemary leaves and Espelette pepper, then season with salt and pepper.

Step 3: Save the finishing touch
Keep the remaining grated Parmesan and chopped garlic for the end of the cooking: added too early, they may burn.

Master indirect cooking on a kamado

Butternut squash needs gentle, sustained heat to cook right through to the centre without drying out. To make this recipe, you will need to:

Step 1: Preheat using indirect cooking
Fit the deflector and preheat the kamado to 180–200°C.

Step 2: Roast the butternut
Place the butternut halves cut-side up on the grill, insert the thermometer probe into the centre of the thickest part, then roast for 40 to 50 minutes until tender.

Step 3: Caramelise on the plancha
Sprinkle with Parmesan and finely sliced garlic, then place the halves cut-side down on a very hot cast-iron cooking plate for a few minutes, until you get a golden, crispy crust.

Serving and sides

Serve the butternut warm, directly in its skin, sprinkled with fresh rosemary and a drizzle of olive oil.

• Rocket and hazelnut salad
• Roast poultry or grilled fish
• Crusty bread
• A drizzle of balsamic vinegar

Why roast butternut on a kamado barbecue?

Indirect kamado cooking enhances the butternut’s texture: meltingly tender at the core, lightly smoked, with a Parmesan crust seared to perfection on the plancha.

• Melting, naturally sweet flesh, balanced by the saltiness of Parmesan
• Golden, crispy crust
• A versatile side dish, with meat or fish

No more bland autumn vegetables. Make way for a generously roasted butternut that becomes a real centrepiece at the table.

Conclusion

Roasted butternut on a kamado barbecue is a simple recipe that mainly calls for patience, for gentle, even cooking. Garlic, Parmesan and rosemary lift this autumn vegetable into a side dish that is as flavoursome as it is elegant.