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.
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
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.
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.
20 Responses to “Garlic-Balsamic Grilled Butternut”
Post a comment
Like what you've read? Got something to say? Lay it on me!