• 1 butternut squash (approx. 1.3kg)
• 2 tbsp olive oil
• ½ tsp Italian seasoning
• 1 small red onion, finely chopped
• 40g black olives, stoned and chopped
• 40g pine nuts, toasted
• 1 unwaxed lemon, zested and juiced
• 1 garlic clove, finely chopped
• 3 tbsp flat-leaf parsley, chopped, plus extra to serve
Step 1
To install the Ninja Woodfire grill plate, position it flat on top of the heating element, then gently press down until it sits in place, then close the lid. While holding the smoke box lid open, use the pellet scoop to pour pellets into the smoke box until filled to the top, then close the lid.
Step 2
Turn the dial to ROAST, then press WOODFIRE FLAVOUR. Set the temperature to 180⁰C and the time to 50 mins. Select START/STOP to begin pre-heating (IGN and pre-heating will take approx. 5 mins).
Step 3
Meanwhile, prep the squash. Cut off the top, then slice it in half lengthways and discard the seeds. Use the tip of a sharp knife to score the flesh in a criss-cross pattern, then drizzle over half the olive oil and season with salt and freshly ground black pepper and the Italian seasoning.
Step 4
When the unit beeps and ADD FOOD is displayed, open the lid and place the squash skin-side-down onto the grill. Close the lid to begin cooking.
Step 5
While the squash is cooking, make the filling. Mix the onion, olives, pine nuts, lemon zest and juice, garlic, parsley, some seasoning, and the remaining olive oil, in a small bowl until well combined.
Step 6
When 10 mins remain, remove the squash from the grill and fill with the onion mixture. Return to the grill and close lid to continue cooking.
Step 7
Once cooked, sprinkle over the extra parsley and serve.