Grilled Squash

Grilled squash is as simple and delicious a side dish as anyone could ask for. Grilling vegetables is an underrated cooking method and winter squash is an especially good choice. It’s firm enough to hold together on the grill, big enough not to fall through the grates and caramelizes beautifully.

Don’t know how to grill squash? Relax, it’s easy. You just need to brush it first with a bit of oil to keep it from sticking and help your seasonings stay in place.

Ingredients for Grilled Squash

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• Olive oil: A light coating of olive oil helps hold the seasonings on the squash and keep the squash from sticking to the grill.
• Garlic: The minced garlic adds a bold and savory flavor to complement the squash’s sweetness.
• Butternut squash: While other squash can also be grilled, the unique shape of a butternut gives you more dense squash and less hollow seed cavity.

Directions

Step 1: Season the squash

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In a small bowl, combine the oil, garlic, salt and pepper. Brush the seasoning mixture evenly over all sides of the squash slices.

Step 2: Grill the squash

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Cover and grill the squash over medium heat for four to five minutes on each side or until the slices are tender. Alternatively, broil the squash 4 inches from the heat for the same length of time.

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Grilled Squash Variations

• Swap out the squash: Grilled butternut squash is appealing because of its uniquely meaty shape and texture. Most other winter squashes can also be prepared this way. Your best options are squash with thick walls, like buttercup, hubbard or giant banana squash because they’ll give you big slices. Smaller acorn or Sweet Dumpling squash yield small slices, so you’ll need more of them when grilling. Delicata squashes can be halved lengthwise and grilled with the skin on because their skins are tender enough to be eaten like those of summer squash.
• Take it in a sweet direction: Winter squash is naturally sweet and cooks have the choice of leaning into the sweetness or contrasting it. If you like to double down on sweetness, the grill helps by caramelizing any sugars you add. A tablespoon or two of brown sugar stirred into the oil works well. You could also brush your squash slices with maple syrup, sorghum or corn syrup before the oil. Warm spices like cinnamon, nutmeg or clove can emphasize the sweetness as well.
• Double down on savoriness: If you choose to go in the opposite direction and make your squash savory, you have even more choices. Using smoked salt, smoked paprika or ground chipotle in the oil adds a smoky flavor. The chipotle brings some heat as well. Well known spice blends including chili powder, jerk seasoning, cajun seasoning or garam masala all play beautifully with squash. Adding those before grilling custom-tailors the squash to the rest of your meal. You can even brush the squash lightly with barbecue sauce if you wish.

How to Store Grilled Squash

Any leftover grilled squash should be refrigerated in an airtight, food safe container.

How long will grilled butternut squash keep?

You can expect the squash to stay good for three to five days after it’s cooked if refrigerated promptly. For longer-term storage you can freeze the leftover slices on a parchment-lined sheet pan, then bag them or wrap them individually. They’ll keep for three to six months, though the longer they spend in the freezer the greater the risk that they’ll develop “off” flavors or become freezer-burnt. The slices can be reheated in your microwave or oven without being thawed. They may shed some moisture during the reheating process.

Can I make the grilled butternut squash ahead of time?

It’s best when freshly grilled, but you can certainly grill it in advance and either keep it warm until mealtime or reheat it. It’s such a quick recipe already that the time saving isn’t significant but can still be helpful. You may want to grill your side dish before the weather changes or company comes, for example. It might also keep you from dividing your time between the kitchen and the grill at mealtime.

Grilled Squash Tips

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Can I use dried herbs on my grilled squash?

You can, though grilled squash recipes like this one tend to avoid them. They’re prone to burning and leaving bitter flavors on your squash. If you’re going to use them, incorporate them into the oil mixture to give them some protection You’re better off incorporating fresh herbs into the oil mixture, though some (like rosemary) can go right on the flame to make aromatic smoke. Dry herbs can be added after grilling, either sprinkled on or as part of a flavorful marinade or vinaigrette that you brush on while the slices are still warm.

Can I use this method with summer squash?

You bet! Grilled zucchini (or other summer squash) is just as good. Small zucchini straight from the garden can be grilled whole or halved, depending on their size. Larger squash should be sliced. For an especially appealing side dish, grill a mix of summer squashes in different colors and shapes. Little scallop-edged patty pans are a favorite of mine and I grow them in my garden most years.

Is there an easy way to peel butternut squash?

Butternut is easier to peel than a lot of winter squashes, though it’s still no picnic. A sharp knife or vegetable peeler will do the trick, at the cost of tired wrists and arms. There are some “hacks” out there to make it easier to peel and the simplest and most effective is probably just to microwave the squash for a couple of minutes. That softens the skin and makes it much easier to remove.

How can I keep the squash from sticking to my grill?

You’re one step ahead already because the squash itself is lightly coated with oil. There are a couple of other things you can do to minimize sticking. One is to keep your grill grates scrupulously clean, whether you use commercial products or DIY home hacks for cleaning. A second is to oil your grill itself, which (like adding oil to a pan) helps prevent sticking. Use your tongs or a long-handled silicone brush to apply the oil after the grates are already hot.