Baked BBQ Pumpkin Stuffing
Prep Time 15 minutes
Cook Time Around 25 minutes
1 butternut squash, peeled and cubed
180g sourdough bread (slightly stale if possible), torn into pieces
1 small onion, peeled and sliced
2 cloves garlic, crushed or grated
10-15 sage leaves, finely sliced
80g Gruyere cheese, grated, plus extra for the top
250g creme fraiche
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This simple recipe can be made in any cast iron skillet or other heat proof pan on the BBQ and is really a template for you to add different flavours according to your tastes. The sourdough bread soaks up the creamy sauce making it soft and gooey underneath, and crunchy on top. Try adding different herbs such as rosemary and thyme, or experiment with different cheeses. Caramelising the onions would also make this dish sweeter, if that’s your thing.
1. Cook the pumpkin in boiling salted water. Drain.
2. Light 2 gas burners on the Jupiter Outback BBQ and once hot, place your skillet on the heat. Add a tablespoon or so of oil and fry the onions until soft and just starting to colour, around 15 minutes.
3. Tear your sourdough into pieces.
4. Add your garlic and fry briefly, then transfer the onions and garlic to a bowl and combine with the pumpkin.
5. In a separate bowl, combine the creme fraiche, eggs, 80g Gruyere, milk and sage. Season with salt and pepper.
About the recipe author
Helen Graves The Author
Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.