Grilled Butternut Squash with Tabasco Glaze and Crunchy Spicy Seeds
This simple preparation of butternut squash is anything but. Grilling the squash develops its sweetness and adds a hint of smoky flavor, while a spicy-sweet glaze and cooling yogurt round out the flavors and the delightful crunch of the squash’s seeds finish off the dish. This recipe comes to us from Stiltsville Fish Bar.
Serves 4
Ingredients:
- For the Butternut Squash:
- 1 Whole Butternut Squash
- 2 tbsp. Honey or agave
- 1 tbsp. Extra Virgin Olive Oil
- ½ tbsp. Salt
- ¼ tbsp. Black Pepper
- 7 Fresh Thyme Sprigs, chopped
- For the Crunchy Seeds:
- Reserved seeds from Butternut Squash
- 1 tsp. Extra Virgin Olive Oil
- ¼ tsp. Tabasco
- ¼ tsp. Salt
- For the Tabasco Glaze:
- 2 tbsp. Honey or agave
- 1 tbsp. Brown Sugar
- 1 tbsp. Tabasco
- 4 tbsp. Red Wine Vinegar
- To Serve:
- 1 cup Fat-Free or Dairy-Free Greek Yogurt
- 3 tbsp. Tabasco Glaze
Directions:
Preheat oven to 350° F. Then, cut squash in half down the center, length-ways, and scoop out the seeds and set to the side for toasting (recipe below). Trim ends off and cut 1-inch thick slices, creating half-moon shapes. Place in a large bowl and add honey, salt, pepper, thyme and olive oil. Toss until all pieces are coated well. Place on a sheet pan and roast for 30 to 40 minutes or until tender.
Clean all the flesh off the squash seeds and place in a bowl with oil, Tabasco and salt. Toss all ingredients together well and toast in the oven for about 12 to 14 minutes or until golden brown. Remove from the oven and keep at room temperature until needed for garnish.
In a small sauce pan, whisk together honey, Tabasco, brown sugar and vinegar over medium heat. Cook and reduce by half. Remove from heat and reserve at room temperature until needed.
Turn on grill to high heat and lightly oil grill or spray with oil. Place roasted squash on grill and re-heat over the flame. Grill evenly on both sides.
Smooth Greek yogurt evenly over a serving plate with the back of spoon. Stack the grilled butternut squash on top of each other, then drizzle Tabasco glaze on top of squash and sprinkle with toasted seeds. Garnish with fresh thyme.