An easy way to cook winter squash! Sliced buttercup squash grills up quickly. The grill caramelizes the slices, making them sweeter and even more delicious! Minimal oil keeps it healthy!
Cut squash and remove seeds. Slice squash into 1/4 to 1/2-inch slices. Peel off any warts or knobby bits of skin; peel it all if desired. Drizzle with olive oil and rub each slice to coat. Top with salt and pepper.
Preheat your grill. Cook over medium direct heat (on a gas grill; ~400F on charcoal) for 5-6 minutes. Flip the slices, then grill for another 5-6 minutes, for a total of about 12 minutes cooking time. Serve while warm.
How quickly the squash cooks depends on how you thin your slices are. The thinner the slices, the more quickly it will cook, and the more caramelized it will become.
We eat the skins on grilled squash. If using a very hard squash, like an acorn squash, peel it before grilling.
I use buttercup squash, which is very similar to kabocha. I've grilled unpeeled butternut squash this way as well; give it an extra minute or two on the grill. Unpeeled delicata squash would work well. On any squash, peel off warts or knobs before cooking.
For seasonings other than salt and pepper, add them when serving, after grilling.
Nutritional information is an estimate. That said, winter squashes are a great source of fiber, Vitamin A, and potassium.