Thursday, March 31, 2005

Garlic-Grilled Squash Party

Winter Squash is great! When I first started to make this, I used a nice acorn squash. As I experimented, I found that summer squash, zuchini, and even pumpkin were a lot of fun to add. So if it's a squash, use it!

What I really like about squash is that when you eat it you KNOW you are eating something healthy! I never really liked just plain squash, but I've found that by adding a few simple herbs and using the right techniques can bring a subtle flavor to squash that sends my taste buds reeling!

  • Several assorted winter squash, peeled, seeded, and cut into fairly large chunks (a little bigger than is needed to prevent losing squash through the grill grates)
  • 1 yellow squash and 1 zuchini squash, chunked the same size as the winter squash
  • 1-2 cloves of garlic, minced
  • 1 red onion, quartered
  • 1 red or green pepper, minced (optional: jalapeno or habernero peppers, if you dare!)
  • olive oil
  • black pepper, to taste
  • salt, to taste


Skewer the quartered onion on a kabob stick and place on the grill at medium to medium-high heat. The onions will need to grill a bit longer than the squash.

Toss everything else into a bowl. Mix it up. Coat the squash nicely with olive oil and all the spices and herbs.

When well coated, transfer everything to the grill. You can add some wood chips for smoke flavor (I often do) and grill the chunks of squash until fork tender. The time of the grilling will depend on the size of the chunks and the heat of the grill, but 5-10 minutes will usually do the trick.

When onions are done, remove from grill and arrange in the bottom of the serving bowl so that they make a nice bed and form a sort of "inner bowl" for the rest of the squash party. Then pour the grilled squash into the bowl and serve.


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