Grilled Butternut Squash

September can be a tricky time for food. There’s still so many warm sunny days that make you want to BBQ and sit out on the deck. But it’s also (finally) starting to cool off and leggings and fuzzy socks are beckoning you to come sit and eat your favourite fall comfort foods while wrapped up under a blanket. I like to think this squash is a middle-ground transition dish that fits in perfectly right now. The grilled aspect hangs on to summer just a little bit longer, while squash helps us ring in fall. Try it and savour the last few weeks of BBQ season. Unless of course you’re my father who shovels a path to the BBQ in January.

Meal Prep Pro Tip: Make this squash ahead of time and keep it in the fridge. Use in lunches and dinners all week. I’ve eaten mine on top of an arugula and spinach salad, in a warm orzo salad, and as a side with chicken thighs. This squash can go pretty much anywhere, so be creative!

Just a side note, my new favourite lunch to take to work are salad and grain bowls. I’ve been packing a small container of a grain (barley, rice, couscous, orzo) and a protein (taco meat, white beans, hard-boiled eggs) and heating them up in the microwave at work, then topping them with a big pile of veggies and some avocado or homemade ricotta. It is seriously the best way to use up weird combinations of leftovers, as well as the strange odds and ends that get left in the cupboard indefinitely. Every night when I make my lunch, I just reach into the fridge and see what awesome combination I can come up with next! This squash has been featured in these, and I have more ideas for it this week!

This recipe makes 6 servings.



  • 1 large butternut squash, peeled, seeded, and sliced into 1/2-inch thick rings
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/4 tsp paprika
  • 1 tsp thyme leaves
  • 1 tsp basil leaves
  1. Preheat the grill over medium-high heat. Place the squash rings in a large bowl and drizzle with oil. Sprinkle seasonings over top and toss to coat evenly.
  2. Place squash on grill and cook, covered for 15 minutes, or until soft, turning halfway.
  3. Serve as a side, on salads, or as part of a grain bowl.

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