Cooking for 4 people
Ingredients
- 1
large butternut squash
- 3 tbsp.
extra-virgin olive oil
- 2 tsp.
red wine vinegar
- 1 tsp.
honey
- tsp.
Dijon mustard
- cup
fresh parsley, chopped
- 1 tbsp.
red onion, chopped
- 1 tsp.
fresh thyme
- 1 clove
garlic, chopped
- tsp.
salt
- tsp.
black pepper
- cup
extra-virgin olive oil
- cup
dark brown sugar
- 1 tsp.
black pepper
- 1 tsp.
kosher salt
-
crumbled goat cheese
1Food 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.
2Grill Prep
Fuel: We recommend Kingsford® Signature Charcoal with Mesquite
Method: Direct-Heat Grilling
Temp: 350–400°F (Medium Heat)
3The 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.
