Grilled Hasselbeck Butternut Squash with Bay Leaves
Discover how to transform butternut squash into a grilled delicacy with bay leaves for an aromatic feast. Perfect for any meal, this recipe brings a unique twist to your grill.
Ingredients:
- 1 large butternut squash or 2–3 small honeynut squash (about 3 lbs total)
- 1 tbsp olive oil
- Kosher salt, freshly ground pepper
- 1 Fresno chile, thinly sliced
- ¼ cup pure maple syrup, preferably grade B
- 3 tbsp unsalted butter
- 2 tbsp apple cider vinegar
- 6–8 dried bay leaves
Instructions:
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Preheat Prep: Preheat your Arteflame Grill. Halve the squash lengthwise, scoop out seeds, peel, and rub with olive oil. Season with salt and pepper.
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Sauce Preparation: On the grill's side plancha, combine chile, maple syrup, butter, and vinegar. Simmer until it thickens into a glaze, then keep warm.
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Scoring: Once cooled, score the rounded sides of the squash halves crosswise without cutting all the way through.
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Grilling: Place squash, scored sides up, on the grill. Tuck bay leaves between slices and season. Grill, basting with the glaze every 10 minutes, until tender and coated in a rich brown glaze, about 45–60 minutes.
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Serving: Top with reserved chiles and serve.
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Preparation Ahead: Can be prepared and roasted 4 hours ahead, covered and stored at room temperature. Reheat before serving.
Enjoy a unique grilled butternut squash with aromatic bay leaves, a rich glaze, and a touch of heat from Fresno chiles, all brought together on your Arteflame Grill for a perfect smokey flavor.
