Best Grilled Butternut Squash Recipes

GRILLED BUTTERNUT SQUASH WITH MAPLE-BROWN SUGAR GLAZE

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.

GRILLED BUTTERNUT SQUASH

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.

WHOLE GRAIN PASTA WITH GRILLED CHICKEN AND BUTTERNUT SQUASH

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine squash, 2 tablespoons olive oil, rosemary, sage, thyme, oregano, basil, sea salt, and pepper in a large bowl; toss until squash is coated with herbs. Transfer to a sheet pan.
• Place in the preheated oven and cook until squash pieces turn golden brown on the bottom, 15 to 20 minutes. Remove from oven, flip with spatula, and cook until tender, 15 to 20 more minutes.
• While squash is cooking, preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Brush chicken with remaining 1 tablespoon olive oil and season with sea salt and pepper.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and cut into thin slices.
• While chicken is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Top with roasted butternut squash and all oil and herbs from the sheet pan. Add chicken slices and sprinkle with Parmigiano-Reggiano cheese. Drizzle with remaining 2 tablespoons olive oil if pasta seems dry.

GRILLED MAPLE- AND PECAN-TOPPED BUTTERNUT SQUASH

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch pieces of heavy-duty foil. Cut each squash lengthwise in half; remove seeds. Place squash half, cut side up, on each piece of foil. Sprinkle with salt.
• In small bowl, mix butter, orange peel and 2 tablespoons of the maple syrup. Brush over squash halves. Fold foil over squash so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium-low heat 50 to 60 minutes, rotating packets 1/2 turn after 25 minutes, until squash is tender. Place packets on plates. Cut large X across top of each packet; fold back foil. Sprinkle pecans over squash; drizzle with remaining 2 tablespoons maple syrup.

GRILLED BUTTERNUT SQUASH WITH SAGE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Warm olive oil and sage in a saucepan over medium-low heat until sage flavor is infused, 2 to 3 minutes. Remove from heat.
• Brush 1 side of squash slices with sage-infused olive oil. Place oil-side down onto the preheated grill. Brush slices with additional oil. Grill until tender, 3 to 5 minutes per side. Sprinkle with salt.

ROBIOLA AND MUSHROOM GRILLED CHEESE "SOLDIERS" WITH BUTTERNUT SQUASH SOUP

Steps:

• For the grilled cheese soldiers: Place the Robiola in the freezer to firm up. Add enough oil to coat the bottom of a medium saucepan, add the garlic and cook over medium heat. Remove the garlic when aromatic and add the mushrooms. Saute until golden brown, remove from the heat and add the marjoram.
• Preheat a griddle pan over medium heat.
• Cut the Robiola into 8 slices. Butter one side of each bread slice. On each of the unbuttered sides of 4 slices place 2 Fontina slices, some of the mushrooms and 2 of the Robiola slices. Place on the griddle butter-sides down. Place the other four slices of bread on top, buttered-sides up. Flip over when the undersides of the sandwiches are golden and crispy, applying pressure with another pan or grill press. Remove from the griddle when the second sides are golden and the cheese has fully melted. Cut off the edges and slice each sandwich into two 1 1/2-inch rectangles.
• For the butternut squash soup: Add enough oil to coat the bottom of a large pot and place over medium-high heat. Add the squash, potatoes, onion, apple, fennel and garlic and season with salt. Stir to coat the mixture with the oil and sweat, 5 to 6 minutes. Add the wine to deglaze the pan and cook until reduced by half.
• Add the vegetable stock and season with salt and red pepper flakes. Bring to a boil, reduce to a simmer and cook until the squash is falling apart, 35 to 40 minutes. Add water if necessary to keep the squash submersed.
• Puree the soup with a handheld immersion blender. If using a countertop blender, cool the mixture for about 5 minutes and carefully add it to the blender. Blend until very smooth and velvety. Check the consistency. If it is too thick add water to thin it. Season to taste, adding the sugar if needed.
• Whip the cream in a large bowls until it holds its shape in soft peaks. Refrigerate until ready to use.
• Ladle the soup into serving bowls and top each with a dollop of the whipped cream and some chopped Oyster Mushroom Chips. Garnish with minced chives. Serve with the grilled cheese soldiers.
• Preheat oven to 375 degrees F.
• Put the mushrooms in a large bowl and toss with olive oil until lightly coated; season with salt and red pepper. Using two baking sheets, spread the mushrooms in a single layer; you don¿t want them to overlap.
• Roast the mushrooms for 10 to 12 minutes, or until brown and "cooked on" or stuck to the baking sheet. Remove from the oven and let cool for 5 minutes. Use a bench scrape to get the mushroom chips off the bottom of the baking sheet.

GRILLED LAMB CHOPS WITH A BUTTERNUT SQUASH RING, COUSCOUS, ASPARAGUS

Steps:

• For the Lamb: Trim all fat from the lamb racks and cut each lamb rack into 4 pieces. Marinate the lamb in the olive oil, rosemary, and garlic for at least 1 day and up to 7 days, refrigerated. Remove the lamb from the marinade and remove all the rosemary and garlic sticking to the meat. Use 1 tablespoon of the spice rub to coat the racks. Grill the racks over high heat for 3 minutes on both sides. At this point lamb can be finished in a 400-degree oven in about 5 minutes for medium rare.
• For the Squash Rings: Preheat the oven to 350 degrees F. Peel the squash. Starting at the top of the squash cut horizontally through squash at 1-inch intervals until you have 4 pieces. Using a pastry ring cutter remove inside of each piece so that you have a ring. Place rings in a baking dish. In a bowl combine the butter, honey, 1 tablespoon of the spice rub, lemon juice, and lemon oil. Pour over the squash rings. Cover with foil and bake for about 20 minutes or until the rings are soft.
• For the Asparagus: In boiling water blanch asparagus for about 2 minutes or until al dente. Shock in an ice bath. Use the chives as string to tie bundles of 5 asparagus together. When ready to serve saute the bundles in butter just until warmed through.
• For the Couscous: In a small pot bring the vegetable stock, 1 teaspoon olive oil, lemon zest, 1 teaspoon salt, and 1 teaspoon of the spice rub to a boil. Add couscous, stir, cover, and remove from heat. Couscous will be ready in about 5 minutes.
• For the Red Wine Sauce: Reduce all ingredients to a nice consistency and strain through a chinois.
• Serve the lamb with the Squash Rings, Asparagus, Couscous and Red Wine Sauce.
• For the Moroccan Spice Rub: Toast the coriander, cumin, fennel and grind in a spice grinder to a powder and add to the other spices. Mix well.

GRILLED MAPLE SAUSAGE AND BUTTERNUT SQUASH FOIL PACKS

Steps:

• Heat coals or gas grill for direct heat. Cut four 18x12-inch sheets of heavy-duty aluminum foil. Place sausage, squash and bell pepper on each foil sheet. Sprinkle with onions.
• Mix syrup, orange juice and salt in small bowl; pour over sausage mixture on foil sheets. Fold foil over sausage mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 6 inches from medium heat 35 to 40 minutes or until sausage is thoroughly heated and squash is tender. Place packets on plates; unfold foil.

GRILLED BUTTERNUT SQUASH WITH MAPLE-LIME GLAZE

Steps:

• Combine the butter, maple syrup, lime juice, cinnamon, and salt and pepper to taste and mix well. (Use immediately or store in an airtight container in the refrigerator for up to 1 week).
• Prepare a medium-low fire in the grill.
• Peel the squash, cut in half horizontally, remove the fibers and seeds, and slice about 1/2 inch thick.
• Steam the squash over boiling water until the flesh is just tender, about 10 minutes. Brush the marinade onto the warm squash.
• Grill until grill-marked on the bottom side, about 5 minutes. Check frequently; squash will char easily. If there are hot spots, you may want to rotate the positions of the pieces. Brush with the glaze, turn each slice, and grill until tender throughout and grill-marked on both sides. Remove from the grill, and brush on any remaining glaze. Serve hot.

CHIPOTLE BUTTERNUT SQUASH & PEPPER JACK GRILLED CHEESE

Steps:

• In a small bowl, mix together butternut squash, chipotle pepper, adobo sauce, kosher salt, and pepper.
• Lay down the bread slices and, using a butter knife, spread 1/4 cup butternut squash mixture on one side of each sandwich. Lay the pepper jack cheese evenly over the top of the chipotle butternut spread and close the sandwich.
• Generously butter the outside of each sandwich on both sides.
• In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until golden-brown on the outside and the cheese is melted inside, about 10 minutes.
• Serve immediately.

BACON AND BUTTERNUT SQUASH GRILLED CHEESE RECIPE - (4/5)

Steps:

• BUTTERNUT SQUASH: Add bacon grease to a small pan and turn the heat to medium. Add onions and sauté until they begin to caramelize. Add chopped butternut squash, brown sugar, salt and pepper and close the lid. Let cook, stirring frequently, until tender. Set aside. SANDWICH: Begin by placing half of the shredded gouda onto one slice of sourdough bread. Next, add the butternut squash and then crumble the cooked bacon on top of the cheese. Add the rest of the shredded gouda and finish by adding the the other remaining slice of bread to the top. Butter the exterior of the sandwich and set aside. Heat a medium sized cast iron skillet or panini press over medium-low heat and add in the buttered sandwich. Let the sandwich cook for a few minutes on one side until the crust has become a golden brown color and the cheese has begun to melt. Once one side is ready, gently flip the sandwich and repeat until all the cheese has melted and the other side is as toasted and crisped up as side 1. When the sandwich is ready, remove it from the heat and let it sit for a few minutes before serving.

GRILLED BUTTERNUT SQUASH

Steps:

• Place squash in microwave-save vegetable steamer. Steam for three minutes. Let cool. Toss the squash with remaining ingredients. Thread the squash onto skewers and set aside. Build a medium-hot charcoal fire or heat a gas grill to medium high and oil the grill grate. Grill the squash skewers, basting with the reserved marinade, until browned and tender, 5 to 7 min.