Grilled Butternut Squash

from Michel Nischan

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Thinly-sliced butternut squash is grilled to preserve the sweetness of its flavor.

1 butternut squash
Extra virgin olive oil
Sea or kosher salt
Fresh milled pepper
Fresh herbs for garnish (such as rosemary, thyme, or savory)

Peel the squash and cut in half lengthwise. Remove seeds and cut squash top to bottom into long thin slices about 1/4-inch thick.

Brush slices with extra virgin olive oil, sprinkle with salt and pepper, and place on a hot grill for 3 minutes. Turn slices over and grill for another 2 minutes.

Plate the squash slices and top with sliced roasted lamb or grilled sliced beef. Drizzle with extra virgin olive oil and garnish with fresh herb stems.

This segment appears in show #3207.

Recipe courtesy of Michel Nischan
© 2007 Michel Nischan