This dish contains the following allergens: Tree Nuts
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1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
40g
black olives, stoned, chopped
40g
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
1oz
black olives, stoned, chopped
1oz
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
Utensils
Step 1
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
Step 2
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
Step 3
Turn dial to ROAST. Press WOODFIRE FLAVOUR. Set temperature to 180⁰C andset time to50 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx.5minutes).
Step 4
While the unit preheats, prepare the squash. Remove the top from the squash, slice in half lengthways and discard the seeds.Use the tip of a sharp knife to score the flesh of the squash in a criss-cross pattern.Drizzle the squash with 1 tablespoonolive oil, season with salt,pepperand Italian seasoning.
Step 5
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place butternut squash skin side down ontogrill.Close lid to begin cooking.
Step 6
While the squash is cooking, prepare the filling. In a small bowl, add the red onion, olives, pine nuts, parsley, oregano, lemon zest, juice, remainingolive oil, garlic, salt and pepper and mix until well combined.
Step 7
When 10 minutes remain, remove the squash from the grill and fill with the prepared filling. Return the squash to the grill and close lid to continue cooking.
Step 8
When cooking is complete, serve butternut squash sprinkled with flat-leaf parsley.
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
40g
black olives, stoned, chopped
40g
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
1oz
black olives, stoned, chopped
1oz
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
Step 2 of 8
While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Then close smoke box lid.
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
40g
black olives, stoned, chopped
40g
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
1oz
black olives, stoned, chopped
1oz
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
Step 3 of 8
Turn dial to ROAST. Press WOODFIRE FLAVOUR. Set temperature to 180⁰C andset time to50 minutes. Select START/STOP to begin preheating (IGN and preheating will take approx.5minutes).
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
40g
black olives, stoned, chopped
40g
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
1oz
black olives, stoned, chopped
1oz
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
Step 4 of 8
While the unit preheats, prepare the squash. Remove the top from the squash, slice in half lengthways and discard the seeds.Use the tip of a sharp knife to score the flesh of the squash in a criss-cross pattern.Drizzle the squash with 1 tablespoonolive oil, season with salt,pepperand Italian seasoning.
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
40g
black olives, stoned, chopped
40g
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
1oz
black olives, stoned, chopped
1oz
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
Step 5 of 8
When unit beeps to signify it has preheated and ADD FOOD is displayed, open lid and place butternut squash skin side down ontogrill.Close lid to begin cooking.
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
40g
black olives, stoned, chopped
40g
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
1oz
black olives, stoned, chopped
1oz
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
Step 6 of 8
While the squash is cooking, prepare the filling. In a small bowl, add the red onion, olives, pine nuts, parsley, oregano, lemon zest, juice, remainingolive oil, garlic, salt and pepper and mix until well combined.
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
40g
black olives, stoned, chopped
40g
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
1oz
black olives, stoned, chopped
1oz
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
Step 7 of 8
When 10 minutes remain, remove the squash from the grill and fill with the prepared filling. Return the squash to the grill and close lid to continue cooking.
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
40g
black olives, stoned, chopped
40g
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
1oz
black olives, stoned, chopped
1oz
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
Step 8 of 8
When cooking is complete, serve butternut squash sprinkled with flat-leaf parsley.
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
40g
black olives, stoned, chopped
40g
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
1 tbsp
oregano (optional)
Zest and juice of 1 unwaxed lemon
1
garlic clove, peeled, finely chopped
1
butternut squash, weighing approx. 1.3kg
2 tbsp
olive oil, divided
Salt and ground black pepper, as desired
½ tsp
Italian seasoning
1
small red onion, peeled, finely chopped
1oz
black olives, stoned, chopped
1oz
toasted pine nuts
3 tbsp
flat leaf parsley, chopped, plus extra for garnish
