Fire-Kissed Butternut Squash with Smoked Paprika and Rosemary

Slice each butternut squash in half lengthwise. Scoop out and discard the seeds. Brush the cut surfaces with 3 tbsp olive oil, coating evenly.

Season with 1.5 tsp salt and 1.5 tsp smoked paprika. Rub 4 minced garlic cloves over the flesh. Let rest at room temperature while you build the fire.

Build a hot charcoal fire in a grill or prepare a cast iron skillet over high direct heat. You want the coals glowing with white ash — this takes 15-20 minutes. The fire is ready when you can hold your hand 15cm above the coals for only 2-3 seconds.

Place squash halves flesh-side down on the grill grates or in the hot skillet. Cook over high direct heat for 10-12 minutes until the flesh is deeply charred and caramelized at the edges.

Flip the squash halves carefully with tongs. Cook flesh-side up for another 15-18 minutes, until a paring knife slides through the center with zero resistance and the top is blistered in spots.

Transfer to a cutting board. Rest 3 minutes — the flesh will continue to steam slightly and the char sets.

While the squash rests, combine 4 tbsp olive oil with the zest and juice of 1 lemon in a small bowl. Stir in 2 tbsp fresh rosemary needles and a pinch of smoked paprika.

Spoon the lemon-rosemary oil generously over each squash half, letting it pool in the charred cavities. Serve immediately.