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
    teaspoons
  • honey
    teaspoons
  • Dijon mustard
    ¾ teaspoon
  • fresh parsley chopped
    ¼ cup
  • red onion chopped
    1 tablespoon
  • fresh thyme
    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
    teaspoons
  • kosher salt
    teaspoons

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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