Grilled Kabocha Squash with Sage Butter

Grilled Kabocha Squash with Sage Butter

Smoky grilled squash rings get a nutty finish from browned sage butter.

Total 35 min Makes 4 servings Calories 220/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Kabocha squash is sliced into rings, brushed with oil, and grilled until tender with lightly charred edges, then drizzled with butter browned alongside crisp sage leaves. The sweet, chestnut-like flesh pairs well with the earthy, nutty butter, making this a fitting side for autumn dinners or holiday tables.

Ingredients

  • 1 kabocha squash (about 2 1/2 pounds), halved, seeded, and sliced into 1/2-inch rings
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 6 tablespoons unsalted butter
  • 12 fresh sage leaves
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons parmesan cheese, grated, for serving
  • flaky sea salt, for finishing

Method

  1. Preheat a grill to medium-high heat (about 450°F) and clean the grates well.

  2. Halve the kabocha squash, scoop out the seeds, and slice into 1/2-inch thick rings.

  3. Brush both sides of the squash rings with olive oil and season evenly with salt and pepper.

  4. Grill the squash rings over direct heat for 5 to 6 minutes per side, until tender when pierced with a fork and lightly charred.

  5. While the squash grills, melt the butter in a small skillet over medium heat.

  7. Remove the sage butter from the heat and stir in the lemon juice.

  8. Transfer the grilled squash rings to a platter and spoon the sage butter and crisp sage leaves over the top.

  9. Sprinkle with grated parmesan and flaky sea salt, then serve warm.

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    Grilled Kabocha Squash with Sage Butter

    Kabocha squash is sliced into rings, brushed with oil, and grilled until tender with lightly charred edges, then drizzled with butter browned alongside crisp sage leaves. The sweet, chestnut-like flesh pairs well with the earthy, nutty butter, making this a fitting side for autumn dinners or holiday tables.

    35 min 4 servings 220 cal

    Ingredients

    • 1 kabocha squash (about 2 1/2 pounds), halved, seeded, and sliced into 1/2-inch rings
    • 3 tablespoons olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper, freshly ground
    • 6 tablespoons unsalted butter
    • 12 fresh sage leaves
    • 1 tablespoon lemon juice, freshly squeezed
    • 2 tablespoons parmesan cheese, grated, for serving
    • flaky sea salt, for finishing

    Method

    1. 1

      Preheat a grill to medium-high heat (about 450°F) and clean the grates well.

    2. 2

      Halve the kabocha squash, scoop out the seeds, and slice into 1/2-inch thick rings.

    3. 3

      Brush both sides of the squash rings with olive oil and season evenly with salt and pepper.

    4. 4

      Grill the squash rings over direct heat for 5 to 6 minutes per side, until tender when pierced with a fork and lightly charred.

    5. 5

      While the squash grills, melt the butter in a small skillet over medium heat.

    6. 6

      Add the sage leaves to the melted butter and cook for 2 to 3 minutes, until the butter turns golden brown and the sage is crisp.

    7. 7

      Remove the sage butter from the heat and stir in the lemon juice.

    8. 8

      Transfer the grilled squash rings to a platter and spoon the sage butter and crisp sage leaves over the top.

    9. 9

      Sprinkle with grated parmesan and flaky sea salt, then serve warm.