Step 1

Preheat the grill. Preheat your preferred grill to 450 degrees F. I cooked these on my Weber gas grill, but any grill you have available that can get up to 450 degrees F will work fine.

Step 2

Cut the squash. Using a vegetable peeler, carefully peel off the skin of the butternut squash. Slice the squash in half lengthwise with a very sharp knife and scoop out any seeds or strings from the hollow part of the squash. Lay the cut squash, flat side down, onto a cutting board and slice the squash into 1/4 inch thick slices. Spread them out into a single layer on the cutting board.

Step 3

Make the browned butter. In a medium saucepan, melt the butter over medium heat. Once the butter is totally melted, reduce the heat to medium low. Swirl the butter in the pan every 2 minutes until the milk solids near the bottom of the pan start to turn lightly brown and smell nutty, about 8-10 minutes total. Add the sage leaves and red pepper flakes to the browned butter, stir for 1 more minute and remove from the heat.

Step 4

Butter the squash. Use a pastry brush to evenly paint the butternut squash with the clear butter in the top of your saucepan. Sprinkle the buttered squash with half of the brown sugar and then flip over and repeat on the opposite side. Reserve the remainder of the browned butter and sage mixture for topping the squash after grilling.

Step 5

Grill the butternut squash. Transfer your buttered squash to the grill grates and cook, flipping every 5 minutes, until the squash is browned and crispy on the outside and tender when bent slightly. Remove the grilled squash to your serving platter.

Step 6

Garnish the squash and serve hot. Drizzle the remaining browned butter and sage mixture over the grilled butternut squash and then top with the shaved Parmesan cheese. Serve immediately.