Maple Dijon Grilled Butternut Squash

Maple Dijon Grilled Butternut Squash

Smoky charred squash gets a tangy-sweet glaze of maple syrup and Dijon mustard.

Total 40 min Makes 4 servings Calories 185/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Thick butternut squash planks pick up smoky char marks on the grill while a maple Dijon glaze caramelizes into a tangy-sweet crust. The combination of sweet maple, sharp mustard, and smoky grill flavor makes this a versatile side for autumn dinners, cookouts, or holiday tables.

Ingredients

  • 1 medium butternut squash, peeled and sliced into 1/2-inch planks
  • 3 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Peel the butternut squash, cut off the ends, and slice into 1/2-inch thick planks, discarding the seedy core.

  3. Brush the squash planks on both sides with olive oil, then season with salt, pepper, and smoked paprika.

  4. Preheat a grill to medium heat, about 400°F, and clean the grates well.

  5. Place the squash planks on the grill and cook, turning once, until grill marks form and the squash is tender, 10 to 12 minutes total.

  6. During the last 3 minutes of grilling, brush both sides of the squash generously with the maple Dijon glaze, letting it caramelize slightly.

  7. Transfer the squash to a platter, drizzle with any remaining glaze, and sprinkle with chopped parsley before serving.

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    Maple Dijon Grilled Butternut Squash

    Thick butternut squash planks pick up smoky char marks on the grill while a maple Dijon glaze caramelizes into a tangy-sweet crust. The combination of sweet maple, sharp mustard, and smoky grill flavor makes this a versatile side for autumn dinners, cookouts, or holiday tables.

    40 min 4 servings 185 cal

    Ingredients

    • 1 medium butternut squash, peeled and sliced into 1/2-inch planks
    • 3 tablespoons olive oil
    • 3 tablespoons maple syrup
    • 2 tablespoons Dijon mustard
    • 1 tablespoon apple cider vinegar
    • 2 cloves garlic, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1/4 teaspoon smoked paprika
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Peel the butternut squash, cut off the ends, and slice into 1/2-inch thick planks, discarding the seedy core.

    2. 2

      In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and minced garlic.

    3. 3

      Brush the squash planks on both sides with olive oil, then season with salt, pepper, and smoked paprika.

    4. 4

      Preheat a grill to medium heat, about 400°F, and clean the grates well.

    5. 5

      Place the squash planks on the grill and cook, turning once, until grill marks form and the squash is tender, 10 to 12 minutes total.

    6. 6

      During the last 3 minutes of grilling, brush both sides of the squash generously with the maple Dijon glaze, letting it caramelize slightly.

    7. 7

      Transfer the squash to a platter, drizzle with any remaining glaze, and sprinkle with chopped parsley before serving.