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The Perfect Bonfire Recipe brought to you by BBQ. Fire, Food & Outdoor magazine

Cooking with fire is a fun way to celebrate this Bonfire night! BBQ. Fire, Food & Outdoor magazine has the perfect winter warmer recipe to keep your guests toasty on this chilly weekend.

Roasted Butternut Squash with sausage, apple, apricot and pecan stuffing  

by Worlds Pantry for  

BBQ. Fire, Food & Outdoor magazine

Serves 2-3 


1 large butternut squash, halved lengthways, seeds removed

2 tbsp olive oil

500g good quality sausages (skins removed)

1 medium onion, diced 

2 cloves garlic, minced  

Handful of fresh herbs chopped (we used sage, rosemary & thyme)

1 small apple, chopped

Handful of pecans, chopped

Handful of dried apricots, chopped

Sea salt & ground black pepper 



Brush the flesh of the butternut squash with half of the olive oil and season with salt & pepper. Grill at approximately 180ºC for about 1½ hours or until the squash is soft all the way through. Remove from the grill and allow to cool slightly.

In a skillet, drizzle the rest of the olive oil and fry the onion, garlic and sausage over direct heat, breaking up the meat while you cook. When the sausage is browned & onions are soft, add the herbs, apple, pecans and apricots and allow to cook for a few more minutes. Season to taste with salt & pepper.

When the squash is cool enough to handle, scoop out enough flesh to create a hole big enough to hold your stuffing. Don’t throw away the squash that you remove; this can be used in lots of other recipes! Fill with the sausage mixture before returning to the grill for around 5 minutes, then serve on its own as a main meal or as a side.


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