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Charcoal Grilled Butternut Squash with Chimichurri and Goat Cheese

  • Yields: 6 Servings
  • Cook time: 6 minutes
  • Prep time: 10 minutes


Chimichurri Dressing
  • 3 tablespoons extra-virgin olive oil
  • 2½ teaspoons red wine vinegar
  • 1½ teaspoons honey
  • ¾ teaspoon Dijon mustard
  • ¼ cup fresh parsley chopped
  • 1 tablespoon red onion chopped
  • 1½ teaspoons fresh thyme
  • 1 clove garlic chopped
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
Seasoning Paste
  • ¾ cup extra-virgin olive oil
  • ¾ cup dark brown sugar
  • 1½ teaspoons black pepper
  • 1½ teaspoons kosher salt


To make the chimichurri dressing, combine the olive oil, vinegar, honey, Dijon mustard, parsley, red onion, thyme, garlic, salt and black pepper in a food processor. Blend until the ingredients are coarsely chopped.

To make the seasoning paste, combine the olive oil, brown sugar, black pepper and salt in a small bowl.

Build a charcoal fire for direct grilling using Kingsford® Charcoal with Mesquite and preheat the grill to 350 to 400°F.

Apply the seasoning paste lightly and evenly to each butternut squash slice.

Grill the butternut squash slices over direct heat until they soften and start to char, about 3 minutes on each side. Remove from the grill and arrange the slices in an 8-inch round serving pan.

Drizzle the chimichurri dressing over the grilled squash. Sprinkle with goat cheese and serve warm.

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