by Melissa Joulwan
Garlic-Balsamic Grilled Butternut Squash
Butternut squash made me go “Meh [shrug]” until my pal Stacey told me she likes to cook hers on the grill. Hmmm…
Sweet butternut squash + high heat = carmelization
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. 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 (about 3 pounds)
- 1 tablespoon coconut oil, melted
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme
- 3 cloves garlic, minced (about 1 tablespoon)
- zest from 1/2 orange (about 2 teaspoons)
- salt and ground black pepper, to taste
- Prep Time:10 minutes
- Cook Time:25 minutes
- Marinate: 60 minutes
- Cut squash in half crosswise, then in half lengthwise. Cut into slices, about 1/4 inch thick. Mix with melted coconut oil, vinegar, thyme, garlic, and zest. Marinate 1 hour at room temperature.
- Remove squash from marinade and save marinade. Preheat grill on high until hot, about 10 minutes. Place squash on the grill, close lid, and grill 5 minutes per side to brown. Reduce heat to medium high and continue to grill until tender, about 5-10 minutes. (You’ll need to check it periodically to see when it’s reached your desired level of bite.) Toss the cooked squash in the reserved marinade and season with salt and pepper. Let it rest 10 minutes then dig in .