GRILLED BUTTERNUT SQUASH WITH HONEY MAPLE GLAZE
Steps:
- Start by peeling the squash and cutting it in half lengthwise. Scoop out the seeds and cut the squash in 1/2 inch thick rounds
- Combine the melted butter, honey, maple syrup, chili powder, salt, and pepper with 1 tbsp of water.
- On a medium grill, that has been preheated, spread the squash out on the grill. Paint each slice with the glaze. After coating one side, turn the squash over, coat the other side, and continue grilling for 8 to 10 minutes.
- Flip the slices over, coat the other side with the glaze, and continue the process for another 8 to 10 minutes.
- The squash is done when the slices are soft all the way through, but not floppy. The best tasting ones are the ones with a little char on the outside but aren't burnt.
Nutrition Facts : Calories 204 kcal, Carbohydrate 33 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 671 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
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 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
EASY GRILLED SQUASH
This is grilled butternut squash recipe is one of my favorite ways to cook with fresh produce. I usually make it when I am grilling steak or chicken. -Esther Horst, Monterey, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices., Grill squash, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until tender.
Nutrition Facts : Calories 178 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 156mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
THE BEST SMOKED BUTTERNUT SQUASH
Steps:
- Prepare your smoker for 275 degrees. Add your choice of wood to the fire
- Cut the stem off of the squash and slice down the center, lengthwise. Leave seeds intact. Score the flesh with a sharp knife (optional). Brush with olive oil and season with salt. Place into the smoker for 1 to 1 1/2 hours.
- Squash should be fork-tender when done. Let squash sit for about 30 minutes before handling. Remove seeds and discard. Scoop out the flesh, chop, and use as needed.
- Please note: If you do not want an overly smoky butternut squash, remove it from your smoker after 40 minutes, and finish it up in a 350 degree oven for 30-40 minutes, or until tender.
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Servings 4Total Time 20 minsCategory Side DishCalories 106 per serving
- To prepare the squash, use a sharp vegetable peeler to remove the skin. You can also leave them on if you prefer. Then cut off the ends. Cut the squash into 1/2 inch slices. For the slices at the larger end with seeds, use a spoon to remove and discard the seeds and guts of the squash.
GRILLED BUTTERNUT SQUASH RECIPE | LEITE'S CULINARIA
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5/5 (1)Total Time 40 minsCategory SidesCalories 358 per serving
- In a small bowl, whisk together the olive oil, coconut or brown sugar, and 1 teaspoon each salt and pepper until smooth.
- Brush both sides of the squash slices with the coconut sugar mixture. Place the squash on an oiled grate, and grill, uncovered and turning often, until tender and golden brown, 8 to 12 minutes, depending on the thickness. To prevent the sugar from burning, rotate the squash pieces, as needed, from hot to cool spots on the grill.
- Transfer the squash to a platter, sprinkle with the pine nuts, basil, cheese, orange zest, and, if desired, red chile flakes. Serve with the lemon wedges.
TRAEGER GRILLED BUTTERNUT SQUASH - OR WHATEVER YOU DO
From orwhateveryoudo.com
4.4/5 (7)Total Time 55 minsCategory Traeger RecipesCalories 155 per serving
- Scoop out seeds, sprinkle with salt, slather with softened butter, and spread the brown sugar evenly across the whole thing.
- Use a fork to poke some holes into the flat surface of the squash so some of the butter/brown sugar can seep into them during the cook.
GRILLED BUTTERNUT SQUASH WITH SHALLOT VINAIGRETTE RECIPE
From foodandwine.com
4/5 Total Time 45 minsServings 6
- Stir together the shallots, vinegar, salt, sugar and pepper in a small bowl. Slowly whisk in the olive oil until well combined. Set aside for at least 30 minutes for shallots to mellow.
- Heat a charcoal or gas grill to moderate heat. Grill the sliced squash, flipping when grill marks appear and the squash has softened slightly, 7 to 8 minutes per side. Remove from the heat and arrange in a shallow serving dish. Cover tightly with aluminum foil to keep warm and let steam, covered, for 10 minutes.
- Spoon the vinaigrette over the grilled squash, then garnish with the chopped chives. Serve warm.
GRILLED BUTTERNUT SQUASH WITH CHIMICHURI • IT DOESN'T ...
From itdoesnttastelikechicken.com
5/5 (6)Total Time 25 minsCategory Main Course, Side DishCalories 76 per serving
- To prepare the squash, use a potato peeler to remove the skin. Cut off and discard the ends, then carefully cut the squash into 1/2 inch slices. For the slices that have seeds, use a spoon to remove and discard the seeds and guts of the squash. Brush olive oil on both sides of the squash.
- Heat a BBQ or grill pan over medium-high heat. You could alternatively use a frying pan if you don't have either, you just won't get the pretty grill marks). Grill the butternut squash slices, covered, for about 4 - 5 minutes per side until grill marks are formed and the slices are fork tender. You may need to do this in batches.
- Serve the butternut squash hot, spooning over the chimichurri sauce to taste. You could also sub the chimichurri for other sauces you enjoy or even just some salt and pepper on the butternut squash for a simple side dish.
GRILLED BUTTERNUT SQUASH IN A FOIL PACKET — BLESS THIS MESS
From blessthismessplease.com
Reviews 2Category SideCuisine AmericanTotal Time 50 mins
- Place the two pieces of foil on top of each other so that they are layered over one another. Place the butternut squash in the center.
GRILLED BUTTERNUT SQUASH WITH BROWNED BUTTER AND SAGE ...
From heygrillhey.com
5/5 (1)Category Side DishCuisine AmericanTotal Time 30 mins
- 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.
- Butter the squash. Use a pastry brush to evenly paint the butternut squash with the clear butter in the top of your saucepan. Sprinkle the buttered squash with half of the brown sugar and then flip over and repeat on the opposite side. Reserve the remainder of the browned butter and sage mixture for topping the squash after grilling.
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