If you’re looking for a bold, bright way to enjoy butternut squash during grilling season, this Grilled Butternut Squash is a must-try. With sweet brown sugar, zesty lime, and a kick of chili, these smoky squash slices are the perfect summer side dish—simple, vibrant, and done in just 20 minutes.
Why You’ll Love This Recipe
- Sweet and smoky flavor: The grill caramelizes the brown sugar and brings out the natural nuttiness of the squash.
- Quick and easy: From prep to plate in under 20 minutes.
- No peeling necessary: The skin softens beautifully on the grill.
- Perfect for summer BBQs or fall harvest meals.
- Great hot or cold: Toss leftovers into salads, grain bowls, or wraps.
Ingredients You’ll Need
- Butternut squash – Cut into ½-inch wedges; no need to peel.
- Cooking oil – Helps the squash caramelize and keeps it from sticking.
- Brown sugar – Adds warmth and enhances natural sweetness.
- Salt and pepper – For balance and seasoning.
- Lime zest and juice – Brightens and cuts through the richness.
- Chili flakes – For a subtle heat. Add more for extra spice.
- Fresh cilantro – Optional garnish that adds freshness.
How to Make Grilled Butternut Squash
1. Prep the Grill
Preheat your grill or grill pan to medium-high heat (around 375–400°F).
2. Cut the Squash
Slice the squash in half, scoop out the seeds, and cut into ½-inch thick wedges. Keep the skin on.
Optional Tip:
Microwave the squash wedges for 2–3 minutes to speed up grilling time and ensure tenderness.
3. Make the Marinade
In a large bowl, whisk together oil, brown sugar, lime juice, salt, and pepper. Toss squash in the marinade until well coated. Set aside any extra marinade for serving.
4. Grill
Place squash slices directly on the grill. Grill uncovered for about 10 minutes, turning occasionally, until charred on the outside and tender inside.
5. Garnish and Serve
Transfer to a serving plate. Drizzle with leftover dressing, sprinkle with lime zest, chili flakes, and chopped cilantro.
Helpful Tips
- Use a sharp knife when cutting butternut squash—it makes the job easier and safer.
- Cut all wedges evenly so they grill at the same rate.
- Avoid burning the sugar by watching your grill temperature and turning frequently.
- No grill? Roast squash in the oven at 400°F for 20–25 minutes.
Serving Suggestions
- Serve alongside grilled tofu skewers or portobello mushrooms for a plant-based meal.
- Add to a warm grain bowl with quinoa, black beans, and avocado.
- Pair with grilled meats or burgers as a bright, veggie-forward side.
- Use leftovers in a wrap or chopped into a fall-inspired salad.
Recipe Variations
- Switch up the citrus: Use orange or lemon instead of lime.
- Add more heat: Toss in diced jalapeños or a pinch of cayenne.
- Change the herb: Swap cilantro for parsley, chives, or mint.
- Try maple syrup or honey in place of brown sugar for a different depth of flavor.
- Use different squash: Honeynut, acorn, or kabocha also work well.
Storage Tips
- Refrigerate: Keep leftovers in an airtight container for up to 4 days.
- Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheat: Warm gently in a skillet or oven. Microwaving works, but may soften the charred texture.
FAQs
Should I peel butternut squash before grilling?
Nope! The skin softens on the grill and adds a lovely texture. Just give it a good scrub before slicing.
How do I keep the squash from burning?
Grill over medium-high heat and avoid letting the sugar in the marinade sit too long on a hot spot. Flip occasionally.
Can I cook this in the oven instead?
Absolutely. Roast the marinated squash at 400°F for 20–25 minutes, flipping halfway through.
Final Thoughts
Grilled Butternut Squash is the kind of recipe that surprises people—in the best way. It’s smoky, sweet, citrusy, and has just the right hint of heat. Whether you serve it up at a backyard BBQ or as part of a cozy autumn meal, it’s a crowd-pleaser that adds color and flavor to any plate.
Grilled Butternut Squash
If you’re looking for a bold, bright way to enjoy butternut squash during grilling season, this Grilled Butternut Squash is a must-try.
Ingredients
- 1 pound Butternut Squash 450g
- 2 tablespoons oil
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- To serve (optional) ½ teaspoon red chili flakes 2 tablespoons chopped cilantro
Instructions
- Heat a grill until hot. Meanwhile, prepare the butternut squash: Wash the outside of the squash well. Using a sharp knife, carefully cut the butternut squash in half and scoop out and discard the seeds.
- There is no need to peel the squash. Place the half squash on the cutting board with the cut side down (so it doesn’t roll) and cut in half again, then slice into ½-inch slices. TIP: To make them cook quicker on the grill, microwave or steam the squash pieces for a few minutes before tossing in the dressing.
- Mix the oil, brown sugar, salt and pepper and lime juice in a large bowl. Add the squash pieces and toss to coat. Reserve any leftover dressing.
- Place the squash onto the grate and grill (uncovered) for 10-15 minutes, or until tender, turning occasionally.
- Place the cooked squash onto a serving plate, drizzle with any leftover dressing, and sprinkle with the lime zest, chili flakes and cilantro.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 133Total Fat 7gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 271mgCarbohydrates 19gFiber 4gSugar 8gProtein 1g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
