WHAT YOU DO
Step 1. Preheat the barbecue medium heat. Move some of the charcoal to the side so part of the grill has indirect heat.
Step 2. Place half of the butternut squash onto a chopping board, flat-side down so it doesn’t wobble. Carefully slice into the squash
widthways, cutting a slice every 5mm (¼in). Be careful not to cut all the way down to the chopping board (see ‘Hot Tip’). Repeat with the remaining half.
Step 3. In a small pan, heat the butter and bay leaf over a low heat until melted. Allow to stand for a moment, then discard the bay leaf. Brush the butternut squash with the melted butter, pushing it into the slices too. Sprinkle over the salt and pepper.
Step 4. Place onto the grill over the area of indirect heat. Place the lid down or loosely cover with foil and cook for 45 minutes, rotating a couple of times. Remove the lid or foil and cook for a further 15 minutes, or until tender.
Step 5. Meanwhile, make the chimichurri by tossing the chopped parsley, oregano, paprika and chilli flakes into a bowl. Stir in the lemon juice, cider vinegar and olive oil and mix until evenly distributed. Season to taste with salt and pepper, then allow to stand and infuse.
Step 6. Carefully remove the cooked squash from the barbecue and place onto a serving plate. Generously spoon over the chimichurri.
HOT TIP: For the perfect hasselback effect, place chopsticks or spoons lengthways, at either side of the squash, before you start slicing through the flesh. This will prevent the knife from cutting too far into the squash.
