Stuffed pumpkin

Preheat the barbecue to about 175–200°C. Or use the oven: preheat it to 180°C.

Cut the butternut squash in half lengthwise. Scoop out the seeds and any stringy bits with a spoon. You should have two hollow halves ready to fill. Brush each half with olive oil and season with a pinch of salt and pepper.

On the barbecue:
Grill the halves cut-side down for about 1 hour.

In the oven:
Place the halves cut-side down on a baking sheet lined with parchment paper and roast for 45–60 minutes, until they start to become tender.

Meanwhile, mix the gorgonzola, thyme leaves, spinach, and honey. Divide the mixture evenly between the two squash halves. Tie the halves back together with kitchen twine.

Back on the barbecue:
Place the stuffed squash on the grill, close the lid, and cook for another 30–40 minutes, until fully tender.

Or back in the oven:
Roast the stuffed squash for another 25–35 minutes, until soft and golden.

Slice carefully and enjoy!