Roasted Butternut Squash With Pumpkin Spice Seasoning
Elevate butternut squash with this simple grilled pumpkin recipe. Slow roasting caramelizes the flesh while adding smoky depth. A perfect fall side dish.
Roasted Butternut Squash With Pumpkin Spice Seasoning
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
4
10 minutes
90 minutes
180
American
Side dish
Butternut squash pumpkin takes on incredible depth when you roast it low and slow on the grill.
I’ve tested dozens of butternut pumpkin recipes over the years, and this method leads to the best caramelization without drying out the flesh.The char adds a smoky sweetness that pairs well with bold seasoning, and the texture comes out tender enough to eat straight from the shell with a spoon.
This roasted pumpkin butternut squash works as a standalone side or pairs well with any grilled protein. The prep takes less than 10 minutes, and the grill does the rest of the work.
Ingredients
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- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 1/4 tsp. ground allspice
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- 1 large butternut squash (about 3 lbs.)
- 2 Tbsp. olive oil
- Salt and black pepper to taste
Directions
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Prep your grill and butternut squash pumpkin
Set your pellet grill to 350°F and let it warm up while you prep the squash.
Mix the cinnamon, ginger, nutmeg, cloves, and allspice in a small bowl. Set aside.
Use a sharp, clean knife to slice both ends off the butternut squash. Cut the squash in half lengthwise, then quarter each half. Use a tablespoon to scrape out the seeds and stringy pulp from each quarter.
(A sharp, clean knife makes quick work of the tough skin. Keep your knife maintained for safer, easier cutting.)Season the pumpkin butternut squash
Lightly coat the flesh side of each butternut squash quarter with olive oil. Season with salt and black pepper, then dust each piece generously with the pumpkin spice blend. Cover the entire surface.
Roast your butternut pumpkin
Place the quarters on the grill grates with the flesh side down. Let them cook for 45 minutes until the flesh starts to char and caramelize.
Flip each quarter so the flesh side faces up. Continue cooking for an additional 30 minutes, or until a fork can be inserted and pulled out cleanly without any resistance. Total cook time runs about 90 minutes, depending on the size of your squash and grill temperature.
The pumpkin butternut squash is done when the flesh probes tender and the edges show good caramelization.Serve your roasted pumpkin squash
Serve the quarters as is and let your guests eat straight from the shell with a spoon, or use a clean, sharp knife to cut the flesh away from the skin and cube it for plating.
