Method
First, halve and deseed your butternut squash and score the flesh in a diamond pattern. Rub each half with a bit of oil and sprinkle on the garlic and thyme, then season well with salt and pepper and place in a foil tray. Set up your BBQ with coals on either side and a gap between them large enough to hold the butternut tray. This is the moment to add some woodsmoke flavour if you like – a small handful of smoking chips or a golf ball-sized chunk would be perfect (my favourite smoke comes from cherry wood, but wood from any fruit tree, or even oak, will work well). Roast the butternut halves down low for about an hour, with the BBQ lid down. When the squash halves are partly roasted, place the chicken on the grill directly above them, so that all the wonderful cooking juices can drip down on to the veg as the chicken cooks, giving incredible flavour to the dish. Cook until the chicken is done (about 45 minutes, depending on the quality of your charcoal). I use a meat probe to monitor the temperature; 74°C will give perfectly cooked chicken. Next, scoop out the butternut flesh, which should now be amazingly tender, and mash with a couple of tablespoons of crème fraîche to give a creamy consistency. Stir in the sliced spring onions and season to taste with salt and pepper. Finally, carve the cooked chicken and serve with the butternut mash and some fresh green leaves.