Sizzling squash with herby cucumber yogurt
- 1 butternut squash (about 1kg) topped and tailed
- 2 tsp fennel seeds
- 2 tsp cumin seeds
- 4 tbsp olive oil
- ½ tsp dried chilli flakes, plus extra to serve
- 1 x 20g pack rosemary
For the yogurt
- ½ medium cucumber peeled, halved lengthways and deseeded
- 4 tbsp natural yogurt
- ½ small garlic clove, crushed
- 2 tbsp chopped mint, plus extra to garnish
- 2 tbsp chopped coriander, plus extra to garnish
Step by step
Mix the squash with the oil and flavourings, and transport in a large food bag or sealed container. Slice the cucumber and transport in a lidded container.
Use a large cook’s knife to cut the squash in half; remove the seeds using a spoon. Cut the squash into long wedges from top to bottom, about 2-3cm thick. Put in a shallow dish.
Lightly toast the fennel seeds and cumin seeds in a dry pan, then crush. Trickle half the olive oil over the squash wedges; scatter over the spices, chilli flakes and rosemary sprigs. Season with plenty of salt and pepper; tumble everything together to coat.
Light the campfire with a wire grill set on top, or the barbecue, or preheat your grill pan if you’re cooking inside. When the coals are glowing hot, or the pan is very hot, lay the squash wedges and the rosemary sprigs over the bars or onto the pan. Cook for 18-20 minutes on each side – depending on the heat of the coals, you may need to adjust the height of the grill if the coals are too hot. You want the squash to be soft and tender with some light charring.
Either dice the cucumber or slice into thin half moons and put it in a bowl with the yogurt, garlic, chopped mint and coriander and the remaining olive oil. Season with salt and pepper.
Pile the hot squash onto a plate or board and spoon over the yogurt. Finish with an extra scattering of chopped mint and coriander leaves, some more salt and pepper and some extra dried chilli flakes if you like.