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    Home » Recipes » Recipes

    October 14, 2018 Leave a Comment

    Grilled Butternut Squash with Chimichuri

    3.7K shares
    Jump to Recipe

    Grilled butternut squash!? Yes, grilled squash. It is just as delicious as it looks too. Not that I am against roasting squash or anything, because I'm totally not, I'm just all for finding as many ways to enjoy squash deliciousness as possible, and this is my new fave.

    Grilled Butternut Squash with Chimichurri! Grilling squash brings out the flavours in a whole new way. A recipe that's quick and easy enough to make on a weeknight, but that happens to be gorgeous enough to look like the centerpiece for a holiday feast! #itdoesnttastelikechicken #veganrecipes #squash

    Grilling squash brings out the flavours in a whole new way. Why do grill marks make food look and taste sooo good? Not only is it beautiful to look at (and to devour), but I love grilling squash because it's a pretty quick way to cook it. Just peel, thickly slice, and grill for about 4 minutes per side. A recipe that's easy enough to make on a weeknight, but that happens to be gorgeous enough to look like the centerpiece for a holiday feast!

    Grilled Butternut Squash with Chimichurri! Grilling squash brings out the flavours in a whole new way. A recipe that's quick and easy enough to make on a weeknight, but that happens to be gorgeous enough to look like the centerpiece for a holiday feast! #itdoesnttastelikechicken #veganrecipes #squash

    But wait there's more! Did you notice that green saucy deliciousness called chimichurri? It is jam-packed full of fresh zesty deliciousness taking this butternut squash up a few levels or awesomeness. BUT if you're not feeling the chimichurri vibe, you could always serve the grilled butternut squash alone seasoned with a bit of salt and pepper, or with any other sauce you think might pair well.

    Grilled Butternut Squash with Chimichurri! Grilling squash brings out the flavours in a whole new way. A recipe that's quick and easy enough to make on a weeknight, but that happens to be gorgeous enough to look like the centerpiece for a holiday feast! #itdoesnttastelikechicken #veganrecipes #squash

    To make Grilled Butternut Squash with Chimichurri Sauce: prepare the squash, use a potato peeler to remove the skin.

    Grilled Butternut Squash with Chimichurri! Grilling squash brings out the flavours in a whole new way. A recipe that's quick and easy enough to make on a weeknight, but that happens to be gorgeous enough to look like the centerpiece for a holiday feast! #itdoesnttastelikechicken #veganrecipes #squash

    Cut off and discard the ends, then carefully cut the squash into ½ inch slices. For the slices that have seeds, use a spoon to remove and discard the seeds and guts of the squash. Brush olive oil on both sides of the squash.

    Grilled Butternut Squash with Chimichurri! Grilling squash brings out the flavours in a whole new way. A recipe that's quick and easy enough to make on a weeknight, but that happens to be gorgeous enough to look like the centerpiece for a holiday feast! #itdoesnttastelikechicken #veganrecipes #squash

    Heat a BBQ or grill pan over medium-high heat. You could alternatively use a frying pan if you don't have either, you just won't get the pretty grill marks). Grill the butternut squash slices, covered, for about 4 - 5 minutes per side until grill marks are formed and the slices are fork tender. You may need to do this in batches.

    Serve the butternut squash hot, spooning over the chimichurri sauce to taste. You could also sub the chimichurri for other sauces you enjoy or even just some salt and pepper on the butternut squash for a simple side dish

    Grilled Butternut Squash with Chimichurri! Grilling squash brings out the flavours in a whole new way. A recipe that's quick and easy enough to make on a weeknight, but that happens to be gorgeous enough to look like the centerpiece for a holiday feast! #itdoesnttastelikechicken #veganrecipes #squash

    Print Recipe
    5 from 6 votes

    Grilled Butternut Squash with Chimichurri

    Quick & easy enough to make on a weeknight but looks like the centerpiece for a holiday feast! 
    Inspired by From the Kitchen of Yamchops cookbook, Simply Recipes, and Taste of Home.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Main Course, Side Dish
    Cuisine: American, Canadian
    Servings: 6
    Calories: 76kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 butternut squash , see step 1 for prep
    • 1 tablespoon olive oil
    • 1 recipe 5- Minute Chimichurri Sauce
    Prevent your screen from going dark

    Instructions

    • To prepare the squash, use a potato peeler to remove the skin. Cut off and discard the ends, then carefully cut the squash into ½ inch slices. For the slices that have seeds, use a spoon to remove and discard the seeds and guts of the squash. Brush olive oil on both sides of the squash.
    • Heat a BBQ or grill pan over medium-high heat. You could alternatively use a frying pan if you don't have either, you just won't get the pretty grill marks). Grill the butternut squash slices, covered, for about 4 - 5 minutes per side until grill marks are formed and the slices are fork tender. You may need to do this in batches. 
    • Serve the butternut squash hot, spooning over the chimichurri sauce to taste. You could also sub the chimichurri for other sauces you enjoy or even just some salt and pepper on the butternut squash for a simple side dish.

    Nutrition

    Calories: 76kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Sodium: 5mg | Potassium: 440mg | Fiber: 2g | Sugar: 2g | Vitamin A: 13290IU | Vitamin C: 26.2mg | Calcium: 60mg | Iron: 0.9mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam

    « 5-Minute Chimichurri Sauce
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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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