Grilled Butternut Squash
This grilled butternut squash with brown sugar is sweet and spicy and will surprise and satiate.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 cup coconut sugar or brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 to 3 pounds butternut, delicata, or acorn squash, seeds removed, cut into 1/2- to 1-inch half-moons (about 4 medium)
- 1/4 cup pine nuts, lightly toasted
- 1/2 cup loosely packed fresh basil leaves, torn into thin strips
- 1 ounce shaved Parmigiano-Reggiano cheese (about 1/4 cup)
- 1 tablespoon grated orange zest
- 1/8 teaspoon red chile flakes (optional)
- 2 lemons, cut into wedges
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 358kcal | Carbohydrates: 39g | Protein: 4g | Fat: 23g | Saturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 3mg | Sodium: 475mg | Fiber: 4g | Sugar: 19g