grilled butternut squash with balsamic and candied nuts
Author: Teri Vaughn
Recipe type: Main Dish, Side Dish
Cuisine: Vegetarian
- 1 cup balsamic vinegar
- 1 clove garlic, minced
- 1 Tbsp fresh basil
- 1 butternut squash - sliced on short end without seeds.
- 2 Tbsp canola oil
- canola spray
- ¼ cup aged manchego cheese, shaved
- ¼ cup candied pecans
- 1 Tbsp chopped cilantro/parsley
- Heat a medium size pan over medium-high heat.
- Add 1 cup balsamic vinegar, minced garlic, and fresh basil. Cook for about 8-9 minutes or until the balsamic thickens.
- Strain the garlic and basil and set the reduction aside.
- Cook the butternut squash slices in the microwave for 10-12 minutes. Check after 10 minutes.
- Remove and peel the squash slices.
- Add the canola oil to a plate and coat the squash slices.
- Preheat the cast iron grill over medium heat and spray with a non-stick canola spray.
- Add squash pieces to the grill and grill for about 1 minute per side (just looking for some good grill marks).
- Arrange on the plate and add shaved manchego cheese, candied pecans, and parsley or cilantro.
- With a spoon or bottle with a small opening, add reduced balsamic vinegar - applying back and forth to the top of squash. Enjoy!
Recipe by A Wholesome Dish at https://www.awholesomedish.com/grilled-butternut-squash-with-candied-pecans-and-manchego/
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