Grilled Butternut Squash with Herb Oil and Goat Cheese.

Introduction

Host the ultimate dinner party with this Grilled Butternut Squash recipe, featuring a fragrant herb oil and delicate goat cheese, all brought to life on the Arteflame grill.

Ingredients:

• 1 large butternut squash (about 4 pounds), scrubbed, seeded, and cut into quarters
• 1 garlic clove, finely grated
• ¼ cup olive oil
• ¼ cup finely chopped parsley
• 1 tablespoon finely chopped marjoram or oregano
• 1½ teaspoons red wine vinegar, divided
• Kosher salt and freshly ground pepper, to taste
• 3 ounces fresh goat cheese

Instructions

1. Prep the Squash:

   • Preheat the Arteflame grill. Halve the squash lengthwise and scrape out the seeds.
   • Scoop out large pieces of flesh and place them in a large bowl; discard the skin. Slice the squash further into quarters.
   • Add 1 teaspoon of vinegar to the squash, gently toss to coat, and season with salt and pepper.

2. Grill the Squash:

   • Add mesquite, hickory, or other wood to the grill for a superior smoky flavor.
   • Place the squash on the side of the plancha and roast, turning occasionally, until tender, about 45–60 minutes. Let cool slightly.

3. Make the Herb Oil:

   • Whisk together the garlic, olive oil, parsley, marjoram, and ½ teaspoon of vinegar in a small bowl.
   • Season the herb oil with salt and pepper.

4. Assemble and Serve:

   • Transfer the grilled squash to a platter.
   • Drizzle with the herb oil and crumble goat cheese over the top.

5. Do Ahead:

   • The herb oil can be made a day ahead, covered, and chilled.

Tips

• For deeper flavor, let the herb oil sit for at least 30 minutes before use.
• To save time, you can grill the squash ahead of time and reheat before serving.
• Use a grill thermometer to maintain an even cooking temperature.

Variations

• Substitute butternut squash with other fall vegetables like acorn squash or sweet potatoes.
• Try blue cheese or feta instead of goat cheese for a different taste profile.
• Add chopped toasted nuts such as walnuts or pecans for extra crunch.

Best Pairings

• Serve with a crisp white wine such as Sauvignon Blanc or a light-bodied Pinot Noir.
• A warm, crusty baguette makes a great side to soak up the herb oil.
• Pair with a fresh green salad for a well-rounded meal.

Conclusion

This grilled butternut squash recipe, perfect for a dinner party, combines the rich flavor of grilled squash with a zesty herb oil and creamy goat cheese.