Name: Grilled Butternut Squash
Yield: Serves 4 to 6
Ingredients: 1 small butternut squash (about 2 pounds), peeled, seeded, and cut into ½-inch-thick slices; Salt and pepper; 3 tablespoons extra-virgin olive oil

Why This Recipe Works

Like roasting, grilling brings out the best in this vegetable, leaving it tender and caramelized with a smoky finish. In early fall, while grilling is still possible and squash fills markets, this dish is a no-brainer. We chose to peel the squash to remove not only the tough outer skin but also the rugged fibrous layer of white flesh just beneath for supremely tender squash. However, our first few attempts at grilling the peeled, sliced squash resulted in raw-on-the-inside, burnt-on-the-outside orange lumps. The squash was just too dense to cook through evenly on the grill. Next we tried parboiling the squash before grilling to make sure it would cook through on the grill before it got dry and overcooked. This extra step helped jump-start the cooking process so the squash could finish cooking relatively quickly over a medium-hot fire that had enough heat to caramelize its surface.

Before You Begin

This recipe calls for a lot of squash slices. Depending on the space between the bars on your cooking grate, you might want to cook them on a grill grid to prevent any slices from dropping down into the fire.

Instructions

Place squash slices in large pot. Cover with 2 quarts cold water. Add 1 teaspoon salt and bring to boil over high heat. Reduce heat to medium and simmer until squash is barely tender, about 3 minutes. Drain squash in colander, being careful not to break up squash slices. Transfer squash to large bowl; drizzle oil over top. Season with salt and pepper to taste, and gently turn squash to coat both sides of each slice with oil.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

Clean and oil cooking grate. Place squash slices on grill and cook, turning once, until dark brown caramelization occurs and flesh becomes very tender, 8 to 10 minutes. Serve hot, warm, or at room temperature.