Butternut squash burgers

• butternut squash↗1

  (choose one with a long neck if possible)

• red chilli↗1

  finely chopped

• large garlic clove↗1

  finely grated

• garlic oil2 tbsp tbsp
• parsley↗small handful of

  finely chopped

• rocket↗handful of
• burger buns↗4

  (ensure they are vegan if needed)

• mayonnaise↗4 tbsp tbsp

  (ensure it is vegan if needed)

• large tomato↗1

  cut into 4 wedges for serving

Step-by-step instructions

1. 1

   Cut the squash in half where the neck meets the bulbous part. Set aside the bulbous part for another recipe (see tip below). Trim the stem at the top of the neck, then carefully slice into approximately 1 cm discs – you’ll get about eight, depending on length. Set aside.

2. 2

   Mix the chilli, garlic and oil with a pinch of salt and ground pepper in a small bowl.

3. 3

   Light the barbecue and wait until the coals turn ashy. Brush one side of the squash discs with the chilli‑garlic mixture, then season. Cook with the buttered side down for 10 minutes, closing the barbecue if possible, and brush again with the mixture every few minutes until the discs start to soften. Flip, brush again with the mixture and cook another 10‑15 minutes, continuing to baste as before. When they are soft and slightly caramelised, they are ready. Mix the parsley and rocket with the remaining chilli‑garlic mixture.

4. 4

   Serve two squash burgers on each bun, also filled with a little rocket and parsley leaves, a spoon of mayonnaise and a slice of tomato.