Prep time: 10 mins. | Cook time: 5 mins. | Serves: 4-5
Ingredients
- 1 Butternut Squash
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 1/2 cup honey
- 1 Tbsp fresh rosemary, thyme, or oregano
- 5 cloves of garlic, roughly chopped
- Salt
Directions
- Slice the butternut squash in half and remove the pulp and seeds from the bulb end.
- Slice the squash into 1/2 slices. Cut the bulb end slices in half.
- Combine the oil, vinegar, honey and herb in a bowl and mix well. Place the squash in a plastic zip bag and pour in the oil mixture.
- Remove as much air from the bag as possible and seal it.
- Place the bag in the refrigerator for at least two hours to let the squash marinade.
- Heat your grill to medium hot.
- Remove the squash slices from the bag, retaining as much oil mixture as
possible. Season the squash slices with a little bit of kosher salt. - Grill the slices about 5 minutes per side.
- Remove squash from the grill and drizzle with oil mixture.
- Cover with foil and let rest for 12 minutes.