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Grilled Butternut Squash with Herb Oil and Goat Cheese.

Grilled Butternut Squash with Herb Oil and Goat Cheese

Grilled Butternut Squash with Herb Oil and Goat Cheese

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

  • 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
  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.

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. 

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