Prep time: 10 min
Cooking time: 20 min
Serves: 4
Ingredients:
1 butternut squash, about 1.5kg
Olive oil
Fleur de sel
A twist of the pepper mill
1 sprig of rosemary
ACCESSORIES :
Stainless steel cooking grate
or Half stainless steel cooking grate
Large stainless steel tongs
Preparation:
1. Light your Kokko and preheat to 240°C.
2. Cut 4 slices of butternut, each 2 cm thick, leaving the skin on.
3. Using the tip of a knife, score the butternut slices deeply enough so the heat can penetrate to the center.
4. Generously drizzle the butternut slices with olive oil, sprinkle with fleur de sel, add the rosemary leaves, and a twist of the pepper mill. Let marinate at room temperature for 20 minutes.
5. Grill the butternut slices for 10 minutes on each side. They’re ready when a crust forms on the outside, just like seared meat. Use them, for example, in a vegan burger or as a protein alternative in a meal.
