Growing up I was never exposed to very many different fresh vegetables. Vegetables were something you “had” to have on the plate and for the most part not a great deal of thought went into them. Most of the time they were the frozen type that got nuked in the microwave just before we all sat down at the table.
Winter squash is a vegetable that has always sort of baffled me. I’d pick them up at the store and wonder just how in the world you could eat something as hard as these appeared to be. Last year I gave Acorn Squash a try for the first time and really enjoyed the flavors it gave me off the grill. So when Mrs. Grail sent me to the store with the instruction of “just get a vegetable” I decided to give Butternut Squash a try. The squash grilled up great and tasted fantastic.
| BBQ Grail’s Grilled Butternut Squash |
- 1 butternut squash
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup honey
- 1 tablespoon fresh rosemary, thyme or oregano
- 5 cloves of garlic, roughly chopped
- Salt
- Slice the butternut squash in half and remove the pulp and seeds from the bulb end. Slice the squash into 1/2 slices. Cut the bulb end slices in half. Combine the oil, vinegar, honey and herb in a bowl and mix well. Place the squash in a plastic zip bag and pour in the oil mixture. Remove as much air from the bag as possible and seal it. Place the bag in the refrigerator for at least two hours.
- Heat your grill to medium hot. Remove the squash slices from the bag, retaining as much oil mixture as possible. Season the squash slices with a little bit of kosher salt. Grill the slices about 5 minutes per side. Remove squash from the grill and drizzle with oil mixture. Cover with foil and let rest for 12 minutes. Serve.
Left the skin on, no prob. Only marinated about 30 min (will go longer next time), but it picked up the flavors well. Next time, I will probably brown the garlic in a pan instead of adding it raw. Great recipe!
Unbelievably delicious! The peel melted in your mouth, no one could believe that it was a squash.
Did you leave the peel on?
Sounds good, a friend was telling to try winter squash grilled … so I googled it and yours is the best looking one…so we having that tonigh, along with ham steaks and grilled pineapple slices.
This was wonderful. We didn’t have the two hour marinate time but a half hour did good. And we used, sadly, lite Karo syrup for the honey, because we were out. And it was still GREAT! We will be trying more of your recipes from now on. And THANK YOU for sharing this one it is a new favorite at our house.
And thank you for the kind words.
Holy Yum Factory!! This was delicious! Thanks for sharing your recipe – I’m looking forward to trying many more based on this one’s rave reviews!
I just need to man up and try some of the winter squashes. I have never tried them.
These look quite good and the marinade sounds like it would liven it up.
How did you come up with such a precise rest time?
Larry, sorry mate just can’t do the squash thing – even though your recipe and that picture, wow, sure makes it looks good!!!! I’m going to take your word on it and I just might be convinced to give it a try …. I might be saying this a wee bit early, but yummy!
Gary