Grilled Butternut Squash with Herb Oil and Goat Cheese Recipe
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.
Cooked on the Arteflame Grill
Serves: 8
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:
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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.
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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.
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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.
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Assemble and Serve:
- Transfer the grilled squash to a platter.
- Drizzle with the herb oil and crumble goat cheese over the top.
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Do Ahead:
- The herb oil can be made a day ahead, covered, and chilled.
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.
