Grilled Butternut Squash With Sage Recipes
GRILLED BUTTERNUT SQUASH
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.
Provided by Adriene Fuller
Categories Side Dish Vegetables Squash
Time 25m
Yield 5
Number Of Ingredients 2
Steps:
- 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.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 23.9 g, Fat 1.2 g, Fiber 4.1 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 8.2 mg, Sugar 4.5 g
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- Preheat the grill. Preheat your preferred grill to 450 degrees F. I cooked these on my Weber gas grill, but any grill you have available that can get up to 450 degrees F will work fine.
- Cut the squash. Using a vegetable peeler, carefully peel off the skin of the butternut squash. Slice the squash in half lengthwise with a very sharp knife and scoop out any seeds or strings from the hollow part of the squash. Lay the cut squash, flat side down, onto a cutting board and slice the squash into 1/4 inch thick slices. Spread them out into a single layer on the cutting board.
- Make the browned butter. In a medium saucepan, melt the butter over medium heat. Once the butter is totally melted, reduce the heat to medium low. Swirl the butter in the pan every 2 minutes until the milk solids near the bottom of the pan start to turn lightly brown and smell nutty, about 8-10 minutes total. Add the sage leaves and red pepper flakes to the browned butter, stir for 1 more minute and remove from the heat.
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