Slice the butternut in half lengthways. Slice a bit off the round side to give it a flat surface to lie on. 

You can either boil the two halves in water on the stove until the flesh is soft enough to scoop out and the pips can be removed, or you can take the pips out, brush the two halves with olive oil, season with salt and pepper and place them on the grill in your Weber. Replace the lid and leave them for about 60 minutes to cook, checking from time to time. Once the flesh is soft enough to scoop out, hollow out the butternut so that you are left with a margin of flesh to support the filling.   

Now you have butternut “boats” to enjoy with your favourite filling – with or without meat.

Spinach and Feta Filling

Fry the onion and garlic in heated olive oil until they start browning.

Add the washed spinach and give it a few stirs – it wilts quite quickly.

Add the soft butternut that you scooped out earlier. Give it a stir in the pan and turn off the heat. Season to taste with salt, pepper and nutmeg. Add the beaten egg and crumbled feta. Scoop it back into your hollow butternut. Cover with grated cheddar, wrap in tinfoil –  keep it in the fridge until it is time to braai. You can prepare the dish up to here if you go camping and then just finish it off on the coals.

Heat it through on the grill until it is hot and the cheddar has melted. It takes about 20 minutes. Serve sliced.