Friday, October 8, 2010

Grilled Butternut Squash

This is my new favorite way to prepare squash. The brown sugar caramelizes on the grill and the squash gets a little charred. Chop this into little squares as a welcome addition to all kinds of dishes and soups, specifically the Five Fold Burrito.

Grilled Butternut Squash

You'll Need:
one butternut squash
3 TBS vegetable oil
1/2 cup brown sugar

The Preparation Method:

Peel the squash with a good potato peeler. It's so much easier than you think. Come on, just try it.

Chop it in half. Or should I say, saw it in half. This thing is hard as a rock and slippery as a skate on ice. Unlike the item above, this task is much harder than you think. Just be careful with that knife.

So glad you didn't get hurt. Now slice the squash into pieces a 1/2 inch thick, give or take. Due to the slippery-like-ice nature of this Cucurbita moschata don't feel bad if some slices come out thick and some thin. Roll with it, it will all be tasty in the end. Once sliced, place in the refrigerator until grill time (up to 24 hours in advance).

At grill time, brush squash pieces with oil and sprinkle with salt and pepper. Place on the grill. Take spoonfulls of the brown sugar and mash it onto the top side of each slice. Grill for approx. 8 minutes. Flip. Mash more brown sugar on this flip side.

Grill until squash is tender and easy to penetrate with a fork.

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