S imple but spectacular. 2 small butternut squash 2 tablespoons olive oil vegetable seasoning Prepare your BBQ for both direct and indirect grilling. Cut each squash in half, lengthwise. Scoop out the seeds. Cut the face of each half in a criss-cross pattern, taking care not to pierce the skin. Brush with the olive oil and sprinkle with the vegetable seasoning. Lay cut side up on your BBQ away from the fire and cook for about 1-1/2 hours until fork tender. Flip the squash onto the direct heat and cook until the face is carmelized. Serves 4. ♥ Becki