Ingredients: Serves 2

• 1 large (1.5 – 2kg) squash (acorn or similar)
• 150g creamy soft raw sheep or goats cheese
• 1 tbsp pine nuts
• 1 clove garlic, finely chopped
• 1 tbsp fresh mint leaves
• Handful rocket leaves
• 2 tbsp olive oil

Method:

1. Make sure your wood fire or bbq has reduced in intensity to the point where you could hold your hand 1-2ft above the wood for a few seconds
2. Slice the top 1cm off the acorn squash leave to one side
3. Wrap the rest of the squash in tinfoil
4. Place in the middle of the coals or on a grill (bbq) for 1 hour
5. Remove and test with a sharp knife which should slide in easily
6. Leaving the skin and a 5mm (ish) rim intact scoop out the flesh and seeds, transfer to a big bowl
7. Remove the seeds
8. Mash the flesh with a fork, season, add the olive oil and the garlic, spoon back into the squash.
9. Mash the cheese roughly with a fork and add to the squash
10. Chop the rocket and mint
11. Add to the squash and top with the pine nuts
12. Return to the fire

Eat directly from the squash with spoons.