This grilled butternut squash with brown sugar is sweet and spicy and will surprise and satiate.
Grilled Butternut Squash
- Quick Glance
- 20 M
- 40 M
- Serves 6
Preheat the grill to medium-high (about 450°F or 230°C).
In a small bowl, whisk together the olive oil, coconut or brown sugar, and 1 teaspoon each salt and pepper until smooth.
Brush both sides of the squash slices with the coconut sugar mixture. Place the squash on an oiled grate, and grill, uncovered and turning often, until tender and golden brown, 8 to 12 minutes, depending on the thickness. To prevent the sugar from burning, rotate the squash pieces, as needed, from hot to cool spots on the grill.
Transfer the squash to a platter, sprinkle with the pine nuts, basil, cheese, orange zest, and, if desired, red chile flakes. Serve with the lemon wedges.
Recipe Testers' Reviews
I loved the idea of caramelizing sugar-coated squash on a hot grill and adding fresh herbs, nuts, citrus zest, and a touch of salty cheese for added depth of flavor. And don't forget that touch of spice at the end with chile flakes. This recipe, for me, had all of the elements that a tasty side dish should have. The use of coconut sugar here was a really nice touch; you could swap in brown sugar but I like the nutty, almost graham-cracker scented flavor from the coconut sugar. It adds a nice sweetness, but it’s not overly sweet, which was perfect. I really loved the combination of flavors on the tender, grilled squash! A touch of spice, sweetness and saltiness. Yum yum.
This is a fantastic recipe for grilling that is a little different than your typical barbecue fare. The sweet yet nutty coconut sugar combined with the smoky grill marks and the acid of the citrus was so delicious. I served this with some grilled lamb and it made for such an easy, yet beautiful weeknight dinner. This is being added to my list for impressive and deceptively easy dinner party recipes.