Coal-roasted butternut squash from Saveur Magazine, Jun/Jul 2017 (#189) (page 48)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thyme for buchu.

  • twoyolks on October 17, 2017

    I was really surprised by how good this was. The skin of the butternut squash got really well burnt but the inside was perfectly cooked. The bit of smoke that the squash picked up really complimented the sweetness well. I only got a little hint of the garlic and thyme and only in the squash right next to it. I scooped the squash out of the skin to serve it. I think I might turn it into a puree in the future; possibly including the roasted garlic.

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