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Grilled Butternut Squash with Goat Cheese and Chimichurri Dressing
Kingsford® Signature Charcoal with Mesquite, bright chimichurri flavors, and goat cheese turn butternut squash into an upscale dish.
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Ingredients
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1 large butternut squash
Chimichurri Dressing
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3 tbsp. extra-virgin olive oil
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2 ½ tsp. red wine vinegar
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1 ½ tsp. honey
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¾ tsp. Dijon mustard
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¼ cup fresh parsley, chopped
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1 tbsp. red onion, chopped
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1 ½ tsp. fresh thyme
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1 clove garlic, chopped
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¼ tsp. salt
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⅛ tsp. black pepper
Seasoning Paste
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¾ cup extra-virgin olive oil
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¾ cup dark brown sugar
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1 ½ tsp. black pepper
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1 ½ tsp. kosher salt
Garnish
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crumbled goat cheese
1 Food Prep
Peel the butternut squash and remove the seeds. Cut into ¼-inch slices.
Combine the ingredients for the chimichurri dressing in a food processor. Blend until the ingredients are coarsely chopped.
In a small bowl, combine the ingredients for the seasoning paste.
2 Grill Prep
Fuel: We recommend Kingsford® Signature Charcoal with Mesquite
Method: Direct-Heat Grilling
Temp: 350–400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Apply the seasoning paste lightly and evenly to each butternut squash slice and grill directly over the coals, until they soften and start to char, about 3 minutes on each side.
Remove the slices from the grill and arrange in an 8-inch, round serving pan.
Drizzle the chimichurri dressing over the grilled squash, and sprinkle with the goat cheese.
Serve warm.
Recipe created by Chris Lilly on behalf of Kingsford® Charcoal.
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