Pre-heat the BBQ for 2-3 minutes. Leaving the skin on, cut the butternut squash in half at the point the bulbous bottom begins, so that you have a natural bowl shape. Scoop out the seeds and fibres leaving a good 1- 2cm of butternut flesh around the edges of the ‘butternut bowl’. Drizzle a little olive oil around the inside. Cook on the BBQ Grid or Chef Pan with the lid on and cook on a medium heat for about 25 minutes until the butternut has become tender. Remove from the griddle and wrap well in foil, and a tea towel to keep warm.
Next, using the Chef Pan or frying pan over the pot stand, heat a drizzle of oil and fry the onion for about 6 minutes or until it has softened on a low heat. Add the garlic and chilli flakes and fry gently for another minute. Add the minced lamb, turn the heat up to medium and cook it until it has browned all over. You’ll need to use a wooden spoon to break the meat up as it cooks. Add the dried spices and mix well.
Pour in the stock and let the dish bubble away for about 10 minutes, until the stock has really reduced into a thick sauce. Keep an eye on it and keep stirring to stop it sticking.
Add the nuts and stir in most of the fresh herbs, saving some back to sprinkle over the finished dish.
Stir through the crumbled feta then spoon the mixture between the warm butternut ‘bowls’. Place back on the BBQ and cook for another ten minutes before serving.