Oregon Grilled Butternut Squash with Candied Pecans

Introduction

This Oregon-inspired Grilled Butternut Squash with Candied Pecans recipe is a perfect union of sweet and smoky flavors. It’s an elegant, colorful side dish that grills beautifully on the Arteflame, showcasing the grill’s ability to create deeply caramelized, nutty squash balanced perfectly by the buttery crunch of homemade candied pecans. No need for ovens or pans—everything happens on the Arteflame’s iconic flat top and center grate. Get ready to grill a sweet showcase worthy of any table!

Ingredients

• 2 small to medium butternut squash, halved and seeds removed
• 4 tbsp unsalted butter, melted (plus extra for cooking)
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp smoked paprika
• Salt and black pepper to taste
• 1 cup whole pecans
• 2 tbsp granulated sugar
• 1 tbsp butter (for candied pecans)
• Pinch of cayenne (optional for extra heat)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Prepare your Arteflame grill by placing 3 paper napkins soaked with vegetable oil in the center.
2. Stack firewood on top of the napkins and light with a match or lighter.
3. Wait about 20 minutes for the grill to be hot and ready for grilling. You’ll be cooking on both the center grate and the flat cooktop griddle.

Step 2: Prepare Butternut Squash

1. Brush the cut side of each butternut squash half with melted butter.
2. Sprinkle evenly with brown sugar, cinnamon, smoked paprika, salt, and pepper.
3. Place the squash halves face-down on the medium-high heat zone of the flat griddle, toward the center but not directly over the flame.

Step 3: Grill the Squash

1. Grill squash face-down for 25-30 minutes, rotating occasionally for even caramelization. Use the heat zones to control cooking without burning the skin.
2. Flip face-up and move to a slightly cooler zone on the cooktop to finish cooking until fork tender, about 10-15 minutes.

Step 4: Make Candied Pecans

1. On a medium-hot area of the flat top, melt 1 tbsp butter.
2. Add pecans, granulated sugar, and a pinch of cayenne (optional).
3. Stir constantly until sugar melts and coats the pecans, about 3-5 minutes.
4. Move pecans to a cooler zone to cool and crisp.

Step 5: Assemble and Serve

1. Place grilled squash halves on a platter.
2. Top each half with a generous handful of candied pecans.
3. Optional: Drizzle more melted butter over the top before serving.

Tips

• For extra smoky flavor, you can set the squash face-down directly over the hotter section of griddle for the first few minutes.
• Butternut squash is done when a fork easily glides into the thickest part.
• Control candying the pecans by adjusting heat zones and moving them if the sugar starts to burn.
• Do not over-stir the pecans in the beginning—let the sugar melt before stirring quickly to coat.
• Add fresh herbs like thyme or rosemary during the last grilling stage for an earthy aroma.

Variations

1. Maple Glazed Squash: Replace brown sugar with maple syrup and add a splash of balsamic glaze.
2. Spiced Honey Pecans: Use honey, cinnamon, and a dash of chili powder for pecans instead of sugar and cayenne.
3. Parmesan Herb Squash: Omit sugar and sprinkle grated parmesan and chopped sage on squash before grilling.
4. Coconut Pecan Crunch: Toss pecans with shredded coconut and grill until golden, then scatter over squash.
5. Apple Butter Glazed Squash: Baste squash with apple butter mixed with melted butter and grill face-up at the end.

Best pairings

• Grilled pork tenderloin or rotisserie chicken
• Smoky Oregon Pinot Noir or Chardonnay
• Quinoa salad or grilled kale with citrus dressing
• Toasted artisan bread with whipped herb butter

Conclusion

This Oregon Grilled Butternut Squash with Candied Pecans transforms into more than just a side dish—it’s the sweet, smoky jewel of your grill menu. Using only the Arteflame’s flat top and central grate, you get perfect caramelization, warm spices, and crunchy pecans—all finished with rich butter. Whether it’s for fall celebrations or backyard dinners, this recipe delivers stunning flavor and rustic charm.