Queso fundido en la calabaza con tortilla (cheese-stuffed charcoal baked squash with tortilla)

Method

1. Slice the top off the gem squashes or halve the butternut squashes and scoop out the seeds.

2. Season with salt and freshly ground pepper, brush with oil and cook on a hot barbecue for around 15 minutes, until the squashes are just soft but still holding their shape.

3. Meanwhile mix together the roasted poblano peppers, tomatoes, Cheddar cheese, mozzarella, cream cheese, spring onion and oregano. Season with salt and freshly ground pepper.

4. Fill the squash cavities with the cheese mixture, wrap each squash in a sheet of foil and cook on the barbecue for a further 15-20 minutes.

5. Serve warm from the barbecue with corn tortillas.

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Ingredients

4 smallish gem squash or 2 small butternut squashes
salt and fresh ground black pepper
Olive oil, for brushing
2 roasted poblano peppers (or a mixture of roasted red peppers and chillis)
75g Tomatoes, chopped
100g Cheddar cheese, grated
100g mozzarella cheese, grated
100g cream cheese or mascarpone
75g Spring onions, finely chopped
1 tbsp Oregano
corn tortillas, to serve

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