Garlic-Balsamic Grilled Butternut
Butternut squash made me go “Meh [shrug]” until my pal Stacey told me she likes to cook hers on the grill. Hmmm…
Y’all know that carmelized and charred is how I like just about everything. I did a little research and cobbled together a recipe that I loved. Hope you like it, too!
Garlic-Balsamic Grilled Butternut
This is great as a side dish with grilled meats – I’ve also chopped it, mixed it into eggs, and eaten it as part of my post-workout meal.
Ingredients:
1 butternut squash (or acorn or other winter squash)
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried thyme
3 cloves garlic, crushed
salt & pepper
Directions:
1. Peel squash and cut into 1/2-inch thick slices. Place in a container – I like a zip lock bag.
2. Mix oil, vinegar, thyme, and garlic in a small bowl, then pour over squash. Toss to coat, then sprinkle with salt and pepper. Place in the fridge and allow to marinate for at least 1 hour.
3. Preheat grill to medium-high heat for about 10 minutes. Place the squash slices on the grill with tongs, being careful to save some of the marinade. Grill 5 minutes per side until the squash has some nice charred bits and is tender.
4. Pour the remaining marinade in a bowl, add the hot squash slices, and toss to coat. Let rest 5 minutes before serving… if you can make yourself wait that long.
P.S.
Ha! Did you notice that Garlic-Balsamic Grilled Butternut would be abbreviated GBGB, which is almost CBGB (OMFUG)… and did you know that stands for “Country Bluegrass Blues and Other Music For Uplifting Gormandizers”… and a gourmand is a ravenous food eater… which I’m pretty sure means that Garlic-Balsamic Grilled Butternut, a.k.a., GBGB is punk rock squash! You should definitely listen to the Ramones while grilling and eating. Definitely.
Tags: butternut squash, dino-chow, paleo
19 Responses to “Garlic-Balsamic Grilled Butternut”
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Because I know you're working on your cookbook right now, I feel like every new recipe you post here is a precious little treat. Like the clementine I'm eating *right now*. =D
Thank you.
Loved it. We eat a lot of squash and this is wonderful.
Thanks!
RIP CB's, we all miss you terribly, even your disgusting bathrooms
Hey, Lydia! You are just as sweet as a clementine.
Emily –> I never got to go to CBGB's, and it's a big regret. Social D played there in 1997 — THAT would have been awesome.
I absolutely love butternut squash! And cant wait to try it this way!! I always rost it, but this looks and sounds incredible!
The vinegar adds a really nice dimension that balances the sweetness of the squash.
[...] One of my favorite people recently gifted us with a homegrown butternut squash. We’ve made some good roasted butternut squash and a pretty good butternut squash soup, but both are more Fall dishes, and this was the first week of August! So we did a little online research looking for a recipe that didn’t involve having the oven on or simmering something on the stove all evening, and found a nifty recipe for Garlic-Balsamic Grilled Butternut! [...]
Can’t wait to TRY THIS!!!
I found you through pinterest – someone pinned this recipe – love you blog, your attitude and your essential rock history trivia. Strong work,
Am trying this recipe tonight. Thanks.
x
Right on! Glad you found me. Hope you’ll stick around and read some stuff and dig into recipes. Welcome!
This looks so delicious! I’ll try it!
[...] are also delicious, and tend to caramelize to a sweet finish. Try miso-marinated summer squash, garlic-balsamic grilled butternut or rice vinegar and chili [...]
Made this last night, and it was amazing! I never want to eat butternut squash any other way! Boyfriend loved it, too. Thanks!
[...] Garlic-balsamic grilled butternut squash – would have benefited from being cooked longer. I can’t decide if I should just cut it into thin slices, then smaller pieces later? The really soft pieces tasted amazing. So with the leftovers, I’m going to toss them in the oven to soften all the way and then mash because the grill and flavors from the marinade are so yummy! [...]
What if i dont grill. What would you recommend for cook time and temp in an oven? Would it still work?
Sure! Try 375-400F for 20-30 minutes — keep an eye on it so it doesn’t burn.
Trying this one tonight…can’t wait!
[...] Dinner: Grilled pork chops with Garlic-Balsamic Grilled Butternut [...]
[...] Garlic-Balsamic Grilled Butternut [...]
[...] Monday: Damn fine chicken with Garlic-Balsamic Grilled Butternut [...]
Could this be done on a skillet instead of a grill? Would it caramelize the same way?
A really hot skillet might get close — broiler would work better.
Made these last night, and I will make them again soon! Great recipe. Thanks for sharing!
So … as a squash newbie, I’m looking at a butternut squash and trying to figure out how to peel it. I branched out and tried your velvety butternut squash dish (loved it) but that just required cracking the thing open and scooping stuff out. Any suggestions? Thanks!
If you want to peel it, cut it in half crosswise, then in half lengthwise and use a veg peeler, BUT… I’ve been making this without peeling the squash, and it works great!
You still need to cut it in half both ways, but then just slice it without peeling and follow the rest of the instructions.