Charcoal Grilled Butternut Squash with Chimichurri and Goat Cheese
Let's get grilling
1
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.
2
To make the seasoning paste, combine the olive oil, brown sugar, black pepper and salt in a small bowl.
3
Build a charcoal fire for direct grilling using Kingsford® Charcoal with Mesquite and preheat the grill to 350 to 400°F.
4
Apply the seasoning paste lightly and evenly to each butternut squash slice.
5
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.
6
Drizzle the chimichurri dressing over the grilled squash. Sprinkle with goat cheese and serve warm.
Cooking for 6 people
Ingredients
Chimichurri Dressing
-
extra-virgin olive oil
3 tablespoons
-
red wine vinegar
2½ teaspoons
-
honey
1½ teaspoons
-
Dijon mustard
¾ teaspoon
-
fresh parsley chopped
¼ cup
-
red onion chopped
1 tablespoon
-
fresh thyme
1½ teaspoons
-
garlic chopped
1 clove
-
salt
¼ teaspoon
-
black pepper
1/8 teaspoon
Seasoning Paste
-
extra-virgin olive oil
¾ cup
-
dark brown sugar
¾ cup
-
black pepper
1½ teaspoons
-
kosher salt
1½ teaspoons
-
large butternut squash peeled and seeds removed, cut into ¼-inch slices
1
-
crumbled goat cheese
¼ cup
-
Kingsford® Charcoal with Mesquite
Credit: Recipe created by world champion pitmaster Chris Lilly of Big Bob Gibson Bar-B-Que on behalf of Kingsford® charcoal.
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