Ingredients

1 whole squash or pumpkin

1 whole camembert

4 cloves of garlic, sliced

Small bunch of hardy herbs - rosemary, sage, thyme

Olive oil, drizzle

Crusty bread, to serve

Breadsticks, to serve

Method

1. Set barbecue to 170°C. Prepare your pumpkin by halving it and scooping out the seeds.

2. Pierce slits into the camembert and stuff with garlic slivers and herbs. Drizzle with olive oil. Place inside a Dutch oven to prevent the pumpkin from breaking up.

3. Cook indirect for about an hour, or until the pumpkin is cooked through and the cheese is melted and bubbling. Eat with toasted crusty bread or hands - scooping out the soft roasted pumpkin with melted cheese.

Tip

Save a few spoonfuls of pumpkin and cheese to stir through pasta. Along with a little of the pasta cooking water it will transform into a silky, rich sauce.

Photo credit: Nick Hook

Recipe from Issue five - Autumn 2021 - www.thebbqmag.com