Grilled Winter Squash
These thick slices of winter squash are browned over a grill, casting a lovely smoky flavor.
- Servings: 10
Source: Martha Stewart Living, November 2003
- 4 1/2 to 5 pounds winter squash, such as pumpkin, kabocha, or calabaza, halved, seeded, and cut into 1-inch wedges
- 1/4 cup extra-virgin olive oil, plus more for grill
- Coarse salt and freshly ground pepper
Heat grill to medium. Preheat oven to 350 degrees, with rack in center. In a large baking pan, drizzle squash wedges with oil, and season with salt and pepper; toss to coat. Arrange wedges, flesh sides down, in a single layer. Roast squash 15 minutes; turn wedges, and continue roasting until squash is fork-tender, 15 to 20 minutes more.
Lightly oil grill, and transfer roasted squash, flesh sides down, to grill. Cook, turning once, until browned and heated through, about 5 minutes. Serve warm.