Try this easy technique for making tender, roasted squash on the grill. A foil packet holds in the moisture from the squash so that it steams in its own juices, concentrating the sweet, earthy flavor. A sprinkle of lemon zest and black pepper makes this dish irresistible.
Total time: 45 minutes; 20 minutes active
Servings: 4
Ingredients:
– 4 cups butternut or other winter squash, peeled and cubed
– 2 tbsp fresh sage leaves, slivered
– 2 tbsp extra virgin olive oil
– 1 tsp fresh lemon zest
– 1/2 tsp salt
– 1/2 tsp freshly ground black pepper
Preparation:
1) Preheat the grill (or preheat the oven to 425 F)
2) In a large bowl, combine the squash cubes, sage, olive oil, lemon zest, salt and pepper; toss to coat
3) Lay out on a sheet of heavy-duty foil, scraping all the oil and herbs out onto the squash. Form a rectangle of squash pieces in the middle of the foil and pull the top sheet up at the sides to enclose the squash, but don’t crimp or fold. Wrap the remaining sheet up and over and crimp the edges by joining the edges and then folding and compressing.
4) Place the packet on the grill for about 20 minutes, then open and pierce a squash cube with a paring knife. If it is not tender, re-fold the foil and return to the grill for five minutes. Serve when tender
Tips and Notes:
To roast in the oven, place the foil packet on a sheet pan and roast for about 24 minutes before testing for tenderness.
Serving Suggestion:
This dish goes well with pastas, as well as grilled or roasted chicken, fish, or tofu.
Nutritional information:
140 calories, 7 g. fat, 0 mg. cholesterol, 310 mg. sodium, 22 g. carbohydrate, 4 g. fiber, 2 g. protein