There’s no reason to pack up the grill just because the calendar says summer is over – fall is a great time to grill, particularly here in DC where summer humidity (and mosquitoes!) drives us indoors too much of the time. Char-marked root vegetables are a fun way to blend summer flavors and seasonal produce.
Recipe: Grilled Butternut Spears
Ingredients:
- 1 butternut squash, peeled and cut into thick slices
- 2 T olive oil
- 2 t cumin
- 1/2 t cayenne pepper
- sea salt
Ingredients: Whisk seasonings into olive oil and toss half of the mixture with butternut spears. Let sit for 20 minutes. Wrap spears tightly in foil and place on upper rack in grill over medium high heat for 20 minutes. Remove from foil and place on grill rack, sear for 2-3 minutes more per side. Brush with remaining oil mixture and enjoy.
Farm of Origin: Butternut squash from Norma’s Farm, Alexandria West End Market.
4 responses so far ↓
1 Lelo // Oct 2, 2008 at 3:41 pm
This looks like a great way to eat the butternut squash I have sitting on my kitchen counter right now. Yum! Thank you!
2 foodietots
Twitter: foodietots
// Oct 3, 2008 at 10:49 am
@ Lelo – Hope you enjoy it!
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