Ingredients
- 4 raw beetroots, trimmed, peel and thoroughly washed
- 1 garlic clove, peeled
- 1/2 butternut squash, deseeded
- a pinch of smoked paprika
- 1/4 nutmeg, grated
- 750ml of vegetable stock
- 2 sprigs thyme leaves
- 1 white onion, sautéed
- a pinch of cinnamon
- olive oil
- 4 raw beetroots, trimmed, peel and thoroughly washed
- 1 garlic clove, peeled
- 1/2 butternut squash, deseeded
- a pinch of smoked paprika
- 1/4 nutmeg, grated
- 750ml of vegetable stock
- 2 sprigs thyme leaves
- 1 white onion, sauteed
- a pinch of cinnamon
- olive oil
Thie recipe was created in partnership with John Lewis and Big Green Egg. Let’s get that veg on the BBQ!
Trim, peel and thoroughly wash your beetroot and slice in half. Rub with a little oil, season with salt and pepper and wrap in a foil pouch with one clove of peeled garlic. Pop this straight onto your grill. It should take about 25-30 minutes for them to tenderise.
Prepare your squash by top and tailing and scooping out the seeds but leave the skin on! For some added flavour, rub with oil and sprinkle over a pinch of smoked paprika and a grating of nutmeg. Place skin side down on your grill and close the lid. Cook for 20 minutes.
Once your beetroot has softened pop straight onto the grill to char a little – this will add a gorgeously smoky taste to your otherwise sweet dish.
Pop your vegetable stock in a pan with the thyme and allow to simmer for 5 minutes. This can also be done on the grill!
Saute some onions in a pan with a pinch of cinnamon and remove everything from the heat.
Allow cooling a little before adding into a blender/food processor and blitzing until smooth.
Return the mixture to medium heat and cook for another 10 minutes, season to taste (be generous on the black pepper) and serve hot.
You can freeze or store it in the fridge for up to a week!