Delicious grilled twist on butternut squash with maple syrup!

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat and lightly oil the grate.

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  • Bring a large pot of water to a boil over high heat. Add squash and boil until almost tender yet still firm, 5 to 8 minutes.

  • Meanwhile, melt butter in a skillet over low heat. Stir in maple syrup and brown sugar and cook until sugar has dissolved, about 5 minutes.

  • Drain semi-cooked squash and place on a large sheet of heavy-duty aluminum foil and brush with some of the maple glaze; reserve remaining glaze. Fold up foil to close.

  • Cook on the preheated grill until squash is tender, 10 to 15 minutes, brushing with remaining glaze occasionally and flipping halfway through cooking time.

Cook's Notes:

You can use olive oil instead of butter, if preferred.

You can use a grill basket instead of foil, if preferred.

Nutrition Facts

243 calories; protein 2.6g; carbohydrates 49.7g; fat 6.1g; cholesterol 15.3mg; sodium 54.8mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/02/2019
Definitely not necessary to boil squash first. Just drizzle raw cubes of squash with oil/butter and syrup and oven roast (or grill). Also delicious with the addition of cranberries. Tart and sweet! Read More
(1)
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