Last year on a visit to Wahaca in Oxford Circus, I really enjoyed the chargrilled crown prince squash.
I said back then
The squash was grown for Wahaca by Riverford Organic and served with kale & cashew nut mole. I really enjoyed this dish, was full of flavour and very tasty. I think it could have been improved if the squash had been peeled, but the flesh of the squash did come away from the skin despite this. I really liked the chargrilled aspect of the dish and you could taste that in the squash. This dish is advertised as vegan, and I suspect people might avoid it, but if it comes back onto the menu, go for it, it was delicious.
With the recent wonderful weather I decided to try and recreate this dish using my own barbecue and some butternut squash.
I brushed the butternut squash with some olive oil, seasoned with salt and pepper, added some dried herbs and chargrilled it on the barbecue. I started skin side down over the heat and covered with a lid. I wanted to roast it slightly before turning it over and grilling the sides of the squash.
The end result looked like this.
Though I liked the look of the squash, there wasn’t enough flavour for me, I remember the crown prince squash being much tastier.
I think I will try again, but will try and get it to taste better. I am wondering if I should pre-cook in the oven before finishing off on the grill?