4 small butternut squash, quartered and seeded
coarse sea salt to sprinkle
75g/3oz/6 tbsp butter, melted
ground black pepper
cayenne pepper to dust
1 Preheat the barbecue to medium-hot.
2 Sprinkle the squash with sea salt, brush with melted butter and grind some black pepper over.
3 Cook the squash for 20 minutes until tender, turning occasionally. Serve hot, dusted lightly with cayenne.