A Grilled Butternut Squash Recipe

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Before we dig into this Grilled Butternut Squash Recipe, a quick cookbook update:

I’m in the homestretch now. My cookbook manuscript is due next week and I’m experiencing all sorts of exciting and frightening feelings right this very second. You see, I’ve been writing my big little heart out, pouring my deepest feelings and raw introspections on growing up fat into this cookbook. You start a cookbook thinking it’s about one thing — and then you lose the person who means more to you than anyone else, your momma — and the cookbook changes into something entirely different, something way more personal.

I hope it’s also way better.

It’s been cathartic to get all the feelings out. And even with a serious edit yet to come, I will keep all the hard truths and the big fat lies I told myself for years in this book because I want to be honest and real. Life is too short to do anything else.

Life is also too short to not eat the very best food. In fact, I’m making it my mission to get the very best food inside you in every way that I can. I want to do this through my next cookbook. I want to do this through a new retail space.

And then, there’s this new grilled butternut squash recipe.

It’s filled with great ingredients (because grilled butternut squash recipe, folks) and so many appreciative feelings. You see, the images here were taken during a quiet moment at the end of the photo shoot for my next cookbook. We were blurry-eyed and weary from shooting 10 days straight with no break. We were a little stir crazy and nutso for being stuck together in my food-filled kitchen. We were grateful for getting the opportunity to tell some pretty stories through imagery.

I am so grateful for the team who pulled off such gorgeous images and I can’t wait to show them to you next year. For now, I’ll say thank you, Kristin; thank you, Heidi. Let’s eat some of this together soon.

Most of the time, I eat this dish just as it’s written below. It’s filing and so very comforting, tasting less like grilled veg and more like squash ravioli (minus the cheese, naturally). As it is, you get a large plate of cozy food.

Other times, I’ll squirt a bit of lemon juice on top along with the ghee — the lemon brightens the dish and wakes you up a bit, which would be so great for a spring brunch, like a glittering side dish everyone will ask about later. Either way, give it a go. I know there’s a squash lingering in your pantry and you’ve already made tons of soup, right? Right.

Grilled Butternut Squash, Ghee, and Pecans

A 2-pound squash will make this a large and filling dish; you may only crave a little bread and a small side salad. If, however, you’d like to make a small side dish, just slice up half the squash and reserve the rest for another use. No pecans? No problem, hazelnuts work beautifully.

Serves: 2

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Ingredients:

  • 1 tablespoon safflower oil
  • 1 2-pound (904g) butternut squash, peeled, sliced into very thin rounds using a mandolin (bulbous side reserved for another use)
  • 2 tablespoons ghee, melted and warm
  • 2 tablespoons finely chopped pecans
  • 1 tablespoon minced parsley
  • Flaky sea salt

Directions:

  1. Place a grill pan over medium-high heat. Once it gets very hot, brush it lightly with safflower oil. Grill each squash slice for 2 minutes on one side and 1 to 2 minutes on the second side, just enough for the squash to pick up grill marks. Brush more oil into the pan as needed to finish grilling all of the squash. Transfer to a serving platter.
  2. Drizzle ghee over all the squash rounds. Distribute pecans and parsley evenly over the squash. Finish with a heavy sprinkle of salt before serving.
Photos taken by Kristin Teig

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

Follow Eat Boutique here: Instagram, Twitter, Facebook, Tumblr, and Pinterest.

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