• Grill Roasted Butternut Squash

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    • 2 lb butternut squash - (to 2 1/2 lbs)
    • 1/4 c. extra-virgin extra virgin olive oil Kosher or possibly coarse sea salt to taste Freshly-grnd white pepper to taste
    • 1 Tbsp. herbes de provence see * Note
    • 1/2 tsp red pepper flakes
    • 1 Tbsp. honey (optional)


    1. * Note: A mix of 1 tsp. dry rosemary, 1 tsp. dry thyme and 1 tsp. dry marjoram may be substituted for the herbes de provence.
    2. Cut each squash in half lengthwise and scoop out and throw away seeds and string. Brush cut surface with extra virgin olive oil and season with salt, white pepper, herbes de provence and red pepper flakes.
    3. Place squash cut-side down on grill and roast over medium-low heat, brushing several times with extra virgin olive oil and turning occasionally, till browned and tender when pierced with skewer or possibly knife, 50 to 60 min. Or possibly place squash cut-side down in shallow pan with plenty of space between each piece and roast at 400 degrees till tender, about 40 min.
    4. Heat honey and drizzle over cut surface of squash if not sweet sufficient. Cut into thick slices.
    5. This recipe yields 8 servings.

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