From my kitchen – grilled butternut squash with candied pecans, manchego cheese and a balsamic reduction with garlic and basil. Add some chopped cilantro, and you have an incredible vegetarian meal – or a side dish that will make you want more. It is just that good. I hear I did not make enough. Make plenty!
Winter is settling in here in the Mile High. The days now are colder and of course, shorter. It is dark so early in the evening that I don pajamas way before I should. I go to bed earlier too. Something comforting about that this time of year – like being cozy and warm in a sea of pillows and a soft comforter.
So, with the season of colder temps comes a slew of new recipe ideas jotted down and can be found all over my house; next to my bed, on my kitchen counters, coffee table in the living room, and yes, on an already crowded desk.
There they are – all the dishes I want to cook up for a winter table. And, I have so many recipes from which to choose! Heating the kitchen with the oven is back in fashion, and I am taking full advantage of it. Everyone loves a warm meal on a cold night. Right?
I would love to know what you choose as your favorite winter dish!
Here is one of mine. Amazing grilled butternut squash with candied pecans and aged manchego cheese.
Those looking for a healthy, wholesome, vegetarian meal or just a lighter fare will love this grilled butternut squash with candied pecans and manchego. First time I tried a dish similar to this one – I was sure I had to come home and make my own version. I did. I’m happy.
Eat it as a meal, as I do, or as a side. Either way, you will want more. The buttery flavor of the aged cheese taste is sublime. And the sweet candied pecans? Who does not like candied pecans? Add a sprig or two of cilantro and the somewhat smoky flavor of the balsamic reduction and this dish is totally, and I do mean totally… awesome.
grilled butternut squash with candied pecans and manchego
This… this right here is a meal for me. And what a beauty of a meal.
I love squash this time of year, as many of you do I am sure. Another one of my favorites is with acorn squash – Delicious Stuffed Acorn Squash With Quinoa, Brown Rice, Walnuts, and Veggies. And I am sure there are so many incredible recipes out there for butternut squash, but this one is so fantastic.
How to make this fabulous dish?
I sliced pieces from the short end of the squash, the part without the seeds. I cooked them in the microwave and then tossed them in oil. Next… I grilled the squash slices for about one minute on each side – just enough to get some nice marks from the grill. I like to use my square Lodge® cast iron grill pan this time of year, and if you do not have one, this one is a must-have in a winter kitchen!
The balsamic vinegar. Oh, the vinegar. This dish would certainly not taste the same without a balsamic vinegar reduction. My best piece of advice? Invest in good balsamic vinegar. There are many out there, and they range from $20 – $525.00. So you know – I shy away from the $525.00 bottle. I added some garlic and basil to this reduction, and it made it amazing! It is worth the little bit of time to prepare – trust me.
The cheese. The cheese is an essential ingredient in this dish I think. A good Parmareggio Reggiano cheese is perfect, or Gruyère, but I like this grilled squash with aged manchego. Manchego is a firm cheese from Spain made from the milk of a sheep. I used a cheese slicer to shave the manchego.
Cilantro. Cilantro makes a tasty garnish and gives the dish only the flavor of cilantro can. If you are not a cilantro fan, you can use parsley or fried basil – my second choice.
What a beautiful dish this would be on your Thanksgiving table! I can see it on my overflowing table for sure. I can also see it as a superb dish for all friends vegetarian!
The colors in this recipe are amazing, and remind me of everything magical this time of year, plus everything that makes me a grateful soul!
Good food! Good friends! Good times!
Enjoy!
Teri~
- 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!
I would love to hear from all of you – so please be sure to LEAVE A REPLY! Share your favorite squash recipe – or your thoughts after you make this grilled butternut squash dish! If you do make this recipe, don’t forget to also tag me on Instagram! And be sure to tag your photo #AWHOLESOMEDISH.
What is your favorite squash dish?