Although these vegetables are difficult to cut, it is worth the extra time and energy to slice, seed and toss in herbed oil, or just plain on your GrillGrates. These veggies pack lots of vitamins and fiber as well as high content beta carotene to boost immunity. Not to mention, that along with carrots and sweet potatoes, these squashes are some of nature’s sweetest vegetables.
Serving: Varies depending on size of squash, calculate approximately 1/4 pound per serving.
1. Remove rind with a sharp pairing knife
2. Cut into 1/2” thick rounds
3. Remove seeds and pulpy-stringy area (grapefruit spoon is helpful)
4. Brush with olive oil
5. Sprinkle with Salt and Pepper to taste
Place on preheated GrillGrates (5-8 minutes) on Low-Low/Med heat, lid closed. For charcoal grill, wait until peak red hot coals cool to all gray before preheating GrillGrates. Grill squash on Low, Low/Med heat with lid closed for 10 minutes on each side, turn with The GrateTool. The long cooking time brings out the natural sweetness in the squash. These vegetables are brilliant orange, giving a spectacular side to any main course.
GRILLED BUTTERNUT, ACORN OR PUMPKIN PUREE
This is a beautiful replacement for mashed potatoes with a hearty sweetness.
For every cup of chopped, grilled squash add in sauce pan:
1 Tablespoon butter
2 Teaspoons brown sugar
1 Tablespoon orange juice
1/8 Teaspoon cinnamon
1/8 Teaspoon cloves
1 Teaspoon Salt
1/4 Teaspoon Pepper
Heat in sauce pan and stir just long enough to heat all ingredients and melt butter.
Mash squash and ingredients in sauce pan together in large mixing bowl.