If you can make it to your grill this winter, here is a comforting grilled squash recipe sure to warm your belly. When you grill winter squashes, such as butternut, acorn, and kabocha, the flesh becomes creamy and dense and caramelizes on the cut surfaces. To bump this up a bit, I also added some sliced fennel and red onions and because we are grilling, I added a little spice rub – but this would be equally delicious simply prepared with olive oil, salt, and pepper. If your grill is buried under snow, this will work out well in a 400°F oven for about 30 minutes.
Grilled Winter Squash with Fennel and Warming Spices
Author: Jeff Parker
Serves: 4 to 6
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- ¾ teaspoon ground cumin
- ⅛ to ¼ teaspoon of cayenne pepper
- 1 teaspoon kosher salt
- 1 teaspoon light brown sugar
- 3 pounds winter squash, such as small pumpkins, acorn, kabocha
- 2 fennel bulb, trimmed and sliced 1-inch thick through the core
- 1 small red onion
- 1 tablespoon extra-virgin olive oil
- Grilling grid
- Set up grill for direct heat cooking over medium heat. If using a grid, heat that as well. Brush and oil grates (and grid) before cooking.
- In a small bowl, combine spices, salt and sugar. Slice squashes in half and scoop out the seeds and then slice into 1-inch slices leaving the skin intact. Place on a baking sheet and add the sliced fennel. If you are not using a grilling grid, slice the onion into rings or slice into strips to be cooked on the grid. Toss the vegetables with olive oil and the spice mixture until slices are well-coated. Place on grill/grid and cook for 20 minutes, tuning once halfway through cooking.
Cheers and Happy Grilling!