Grill-Roasted Butternut Squash

Recipe Ingredients

2 lbs	908g / 32oz	Butternut squash - (to 2 1/2 lbs)
1/4 cup	59ml	Extra-virgin olive oil
		Kosher or coarse sea salt - to taste
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	Herbes de provence - see * Note
1/2 teaspoon	2.5ml	Red pepper flakes
1 tablespoon	15ml	Honey - (optional)

Recipe Instructions

* Note: A mixture of 1 teaspoon dried rosemary, 1 teaspoon dried thyme and 1 teaspoon dried marjoram may be substituted for the herbes de provence.

Cut each squash in half lengthwise and scoop out and discard seeds and string. Brush cut surface with olive oil and season with salt, white pepper, herbes de provence and red pepper flakes.

Place squash cut-side down on grill and roast over medium-low heat, brushing several times with olive oil and turning occasionally, until browned and tender when pierced with skewer or knife, 50 to 60 minutes. Or place squash cut-side down in shallow pan with plenty of space between each piece and roast at 400 degrees until tender, about 40 minutes.

Melt honey and drizzle over cut surface of squash if not sweet enough. Cut into thick slices.

This recipe yields 8 servings.

Each serving: 103 calories; 41 mg sodium; 0 cholesterol; 7 grams fat; 10 grams carbohydrates; 2 grams protein; 1.62 grams fiber

Source:
The Los Angeles Times, 01-13-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.