Chunks of grilled butternut squash and bell peppers as a side dish, tossed with grilled sausage for a main dish, and/or combined with pasta for a complete meal.
Just because school is back in session and the leaves are turning it's no time to put away the grill. In fact, grilling winter squash when it looks like Fall and the calendar says it's still summer seems like a good idea. If you want to get all-season about it, I even made this recipe in the Spring, using the tail end of my Strategic Winter Squash Reserve.
What's a Strategic Winter Squash Reserve? I'm glad you asked. It's one of the ways I feed my family from the Community Supported Agriculture (CSA) farm share all year long. During the season (approximately late May-ish to early October-ish) we eat some of the share and put up the rest for later. One of the easiest vegetables to put up is winter squash. Winter squashes (acorn, buttercup, butternut, pumpkin and spaghetti are most common) are terrific long-storing vegetables. In a cool dark place (the cold corner of my breakfast nook once it stops hitting 90 outside) the squash will keep for months. Many months. Just be sure to look over your squash every few days and use them in a timely manner.I've revamped my Visual Recipe Index! For more ideas on what to do with your butternut squash, click here.
This recipe follows the Bus Stop method of cooking I've used in previous posts, such as the Potato, Beet and Leek Soup (and How to Make Vegetable Stock). Depending on how far you take this 'bus', you'll make a vegan side dish, a paleo/grain free main dish, or a complete meal for omnivores. Or all three--with a single cooking session.*