Name: Grilled Butternut Squash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 butternut squash, sliced into rounds and seeded; 1 teaspoon olive oil

Delicious! Grilling it in slices creates a crispy shell and seals in all the flavor. You don't even need butter or salt and pepper--great on its own.

Grilled Butternut Squash

butternut squash,

olive oil

Preheat grill for medium heat and lightly oil the grate.


Brush both sides butternut squash with olive oil.


Cook on the pre-heated grill, flipping as needed, until softened and browned, 15 to 20 minutes.


Very good recipe, and easy to make.  Since the steps in the recipe are not detailed, I'll add a few tips.  It's better to use a squash that has a smaller seed bulb, as when slicing the bulb you will get rings or crescents, which can fall through the grill grates if you're not careful.  I sliced the squash into 1/2 inch thick rounds, and would probably do 1/3 inch next time.  I preheated the grill to high, and then lowered heat to medium after putting the squash on, to keep them from burning on the outside before cooking on the inside.  They don't really need any sauce or seasoning.  We opted for some pepper jelly and salt, which was delicious.

The easiest butternut squash recipe ever! Slice, baste and grill! No peeling I'm sold on this recipe. I had Italian dressing handy basting other veggies so I basted with that. Awesome! Thank you for sharing.

The simplest things are truly the best! Thank you for the recipe.

Wow, this was so easy, and it turned out great. I cut them 1/3" thick, as someone suggested, and I used mesquite on a wood grill, but followed the gas grill instructions. Buttered, salt and pepperred on the plate, fantastic! I bet it's also wonderful with butter and brown sugar. Just not for this diabetic.

Great.   I also sliced about 1/3" thick.   I may add a little cinnamon next time.  Wondering how that might taste.

Grilled Butternut Squash

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 5

Cost: $2.67 /serving

Author : Adriene Fuller

Ingredients

Instructions

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