1 Butternut Squash
! cup olive oil
” cup red wine vinegar
” cup honey
1 Tbsp fresh rosemary, thyme, or
5 cloves of garlic, roughly chopped



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. 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. Serve.