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
GRILLED MAPLE- AND PECAN-TOPPED BUTTERNUT SQUASH
Sweet syrup and zesty orange peel bring fabulous flavor to grilled butternut squash.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Cut each squash lengthwise in half; remove seeds. Place squash half, cut side up, on each piece of foil. Sprinkle with salt.
- In small bowl, mix butter, orange peel and 2 tablespoons of the maple syrup. Brush over squash halves. Fold foil over squash so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
- Cover and grill packets over medium-low heat 50 to 60 minutes, rotating packets 1/2 turn after 25 minutes, until squash is tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle pecans over squash; drizzle with remaining 2 tablespoons maple syrup.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 22 g, TransFat 0 g
SPICY SHEET-PAN SAUSAGE AND SQUASH
Like chicken thighs, whose rendered skin leaves behind a puddle of schmaltz for frying vegetables, bread or beans, sausage yields a delicious fat for cooking. Paired with butternut squash and crisped in a hot oven, its spicy fat slicks the sweet squash, while parsley and lemon cut through all the richness. Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.
Provided by Ali Slagle
Categories dinner, easy, weekday, weeknight, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
- When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
- In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 42 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 11 grams, Sodium 886 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE
Delicious grilled twist on butternut squash with maple syrup!
Provided by RedSoxGirl44
Categories Side Dish Vegetables Squash
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.
- Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.
- Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.
- Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.
Nutrition Facts : Calories 243 calories, Carbohydrate 49.7 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 5.1 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 54.8 mg, Sugar 23.9 g
SAUSAGE VEGGIE GRILL
With sausage, fresh veggies and herbs, this pouch of summer flavors is as colorful as it is bursting with flavors. It's very easy and yummy for a summer get-together on the patio! -Laura Hillyer, Bayfield, Colorado
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the oil, oregano, parsley, garlic salt and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces of heavy-duty foil (about 14 in. x 12 in.). Fold foil around sausage mixture and seal tightly. , Grill, covered, over medium heat for 25-30 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 359 calories, Fat 29g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 993mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.
SAUSAGE VEGETABLE PACKETS
We have so much squash in the summer, but we never tire of this recipe. We often leave the sausage out of the foil packets and just serve the veggies as a side dish. Even people who don't usually like zucchini enjoy it. -Kay Bish, Thompsonville, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine all the ingredients. Divide between two pieces of double-layered heavy-duty foil (about 12-in. square). Fold foil around sausage mixture and seal tightly. , Grill, covered, over medium heat for 25-30 minutes or until the vegetables are tender. Open foil carefully to allow steam to escape.
Nutrition Facts :
SUMMER SAUSAGE FOIL PACKETS
We love to grill, especially when we go camping in our RV. This is a favorite of our family and the foil packet makes for fast clean up. -Tonia Anne Carrier, Elizabethton, Tennessee
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. Gently stir in the chicken and tomatoes. Divide mixture among eight double thicknesses of heavy-duty foil (about 12 in. square). Top each with a butter cube., Fold foil around mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Carefully open foil to allow steam to escape; drizzle with dressing.
Nutrition Facts : Calories 436 calories, Fat 28g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 933mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
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