Overview
Joints of meat have a habit of stealing the limelight when it comes to Sunday roasts but vegetarian centerpieces should not be overlooked. This stuffed butternut squash brings a similar wow factor and can be carved at the table ceremoniously, just much like any other roast.
Set up your EGG
Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position, topped with the Stainless Steel Grid. The target temperature is 200°C.
Stuff the squash
Cut the squash in half lengthways and scoop out all the insides, scraping all the way down.
Mix the grains, black beans, feta and chopped herbs in a bowl and season well. Stuff both sides of the squash and place them together.
Wrap in tin foil and tie together to keep tight. Place on a Roasting Rack in a Drip Pan.
Roast the squash
Pour the stock into the Drip Pan and place in the EGG to roast for 1-1½ hours, until the squash softens.
Remove the foil carefully, drizzle with honey, then return the squash to the EGG uncovered for 15 minutes.
Remove, carefully carve (you want it to hold together as much as possible) and serve.
