Here's a confession: I am terrified of the barbeque. I'm terrified that I am going to set myself on fire or blow up the house, and so I tend to eye that grill from a safe distance, usually with a glass of wine in my hand, while my husband does the dirty work.
That doesn't stop me from loving barbequed foods, mind you. There's nothing quite like a barbeque to bring friends together on a warm summer's evening (but not on a train bound for nowhere). Most people think of grilling in terms of meat, but grilling brings out the best in vegetables, too. This recipe for maple grilled butternut squash is amazingly flavourful and so easy—set it and forget it—that even I could grill it myself.
Well, technically, I could grill it myself—this is not a thing that has happened yet. I do prepare the squash, which is a snap, and then hand it off to my husband to take to the barbeque while I pour another glass of wine. Maybe one day I'll conquer that fear, in the meantime, I'll be over here with a bottle and a corkscrew.
Slice the butternut squash lengthwise and scoop out the seeds.
Whisk together melted butter or olive oil with maple syrup and nutmeg. Brush mixture onto squash halves.
Place squash halves, cut side up, on the grill and cook over medium-high heat for 45-60 minutes, until the flesh of the squash is very tender.
Remove from grill. Liquid will have accumulated in the hollow of the squash—pour it into a bowl and then scoop out the butternut squash flesh into that same bowl. Mash liquid and squash together with a potato masher until smooth.
Serve and enjoy!
Want more vegetarian grilling ideas? Try my Balsamic Portobello "Not Dog," or my Quinoa Black Bean Burger. Want to read an emotional post about the flight of time AND get another grill recipe? Pardon me while I tear up about Grilled Eggplant.