This grilled butternut squash with brown sugar is sweet and spicy and will surprise and satiate.
Grilled butternut squash may, upon first thought, seem something of a non sequitur. After all, it’s a fall and winter vegetable. And for most of us, grilling happens predominantly during spring and summer. But the beauty of life lies largely in the unexpected, the uncommon, the daring to do something different than what most of the world does in a trance day in and out. So go on. Grill some winter squash. Not just because it’s a legitimately unexpected and badass approach to an everyday vegetable. But because the brown sugar gets all caramelized and a touch scorched in the most sweetly bitter magnificent way imaginable. And c’mon, it’s a vegetable so, you know, it’s good for you.–Renee Schettler Rossi
Grilled Butternut Squash Recipe
- Quick Glance
- 20 M
- 40 M
- Serves 6
- 1/2 cup extra-virgin olive oil (120 ml)
- 1/2 cup coconut sugar or brown sugar (71 g)
- 1 teaspoon kosher salt (4 g)
- 1 teaspoon black pepper (2.5 g)
- 4 medium butternut, delicata, or acorn squash (2 to 3 pounds or .9 to 1.4 kg), seeds removed, cut into 1/2- to 1-inch half-moons
- 1/4 cup pine nuts, lightly toasted (35 g)
- 1/2 cup loosely packed fresh basil leaves, torn into thin strips (13 g)
- 1 ounce shaved Parmigiano-Reggiano cheese (about 1/4 cup or 28 g)
- 1 tablespoon grated orange zest (1 g)
- 1/8 teaspoon red chile flakes (optional)
- 2 lemons, cut into wedges
- 1. Preheat the grill to medium-high (about 450°F or 230°C).
- 2. In a small bowl, whisk together the olive oil, coconut or brown sugar, and 1 teaspoon each salt and pepper until smooth.
- 3. 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.
- 4. 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.
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