grilled butternut squash

This Grilled Butternut Squash with browned butter and sage is a gorgeous fall side that tastes just as good during the weekday as it does on your holiday table. Browned butter adds a sweet and savory flavor to the squash with a slightly caramel aroma that will have your taste buds singing.

Grilled Butternut Squash with Browned Butter and Sage

butternut squash

Tablespoons salted butter

sage leaves (whole)

red pepper flakes

brown sugar

Parmesan cheese

Preheat the grill.

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.

Cut the squash.

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.

Make the browned butter.

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.

Butter the squash.

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.

Grill the butternut squash.

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.

Garnish the squash and serve hot.

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.

This Grilled Butternut Squash is perfect for your next BBQ. It has a tasty brown sugar, chili, and lime marinade and is ready in 20 minutes!

Grilled Butternut Squash

Butternut Squash (450 grams)

salt

black pepper

lime juice

lime zest

red chili flakes

cilantro

Heat

Deseed

Meanwhile, prepare the butternut squash: Wash the outside of the squash well. Using a sharp knife, carefully cut the butternut squash in half and scoop out and discard the seeds. There is no need to peel the squash.

Slice

Place the half squash on the cutting board with the cut side down (so it doesn’t roll) and cut in half again, then slice into ½-inch slices.

TIP: To make them cook quicker on the grill, microwave or steam the squash pieces for a few minutes before tossing in the dressing.

Marinate

Mix the oil, brown sugar, salt and pepper and lime juice in a large bowl. Add the squash pieces and toss to coat. Reserve any leftover dressing.

Grill

Place the squash onto the grate and grill (uncovered) for 10-15 minutes, or until tender, turning occassionally.

Toppings

Place the cooked squash onto a serving plate, drizzle with any leftover dressing, and sprinkle with the lime zest, chili flakes and cilantro.

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Top 2 grilled butternut squash recipes from across the web

The most viewed grilled butternut squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Grilled Butternut Squash with Brown...

Grilled Butternut Squash

The most viewed grilled butternut squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine