The grilling season is upon us, so it seems appropriate to provide you with my favorite grilled veggie recipe – Butternut Squash! Butternut squash has quickly become my leading potato replacement over the past year and a half. Before I switched to only monosaccharides for a sugar source, I prepared squash one way: with brown sugar and/or maple syrup and cinnamon. But now I have about 10 ways of making squash, and this recipe is one of my favorites!
Grilled Butternut Squash
**1 large butternut squash
**High-heat olive oil – infused with garlic and onion preferred, but not necessary
**Salt and pepper
Step 1: Cut the neck off the squash and set the bulb aside for another recipe (or scrape the seeds and grill the bulb too)
Step 2: Cut the skin off the squash (you can keep the skin on and remove it as you eat too – it’s much easier)
Step 3: Slice the squash into rounds about ¼- ½ inch thick (see picture below)
Step 4: Lay rounds flat on a large surface and drizzle oil across the top. Using clean hands, spread the oil onto the entire surface of both sides of each piece.
Step 5: Sprinkle salt and pepper to your liking (you can always add more salt after it’s cooked too)
Step 6: Place on BBQ grill over med to med-high heat – enough to brown but not burn. Grill for about 10 minutes on each side. (The squash is ready when a fork easily slides through.)
Step 7: Remove from grill and serve.