My sis recently bought a butternut squash and assigned me to cook it for her. In Malaysia, you can get butternut squash at supermarket like Ben’s General Food Store or sometimes Jaya Grocer. Since butternut squash is a fruit that’s not grown in Malaysia, you can imagine the price for one. Expensive no doubt. I have not tinkered with butternut squash before, hence I was super excited with the idea of making a dish out of it. Here’s my take on grilled butternut squash. It’s super easy and no brainer. Haha
Grilled butternut squash… so yum!
Remove the seeds from the squash and then slice about 1 cm thickness. You don’t want it to be too thick as it will need longer cooking time.
Coat the squash with salt, pepper and oil.
I use melted ghee for some extra flavor. You can skip it if you don’t have ghee.
Place butternut squash on an oiled hot grill. Brush ghee on the top side. Cook for 5-7 minutes. Then turn the other side and brush ghee on the top side. Cook for 5 minutes or until it reaches your desired tenderness. I use a toothpick to check. If the toothpick can go through the flesh easily then it’s good.
Let it cool and enjoy! You can eat it on its own as snacks or as an accompaniment to a meat dish.
The charred part has some caramelization hence it’s sweet and yet flavorful due to the salt, pepper and ghee.
I happened to have pumpkin as well and tried this recipe with it. It’s yummy too. When cooked, butternut squash has the same tender level as pumpkin but they have very different flavor. Although I love pumpkin, I think I would choose butternut squash anytime. What about you?
Grilled Butternut Squash
1 half length-wise butternut squash, sliced to 1cm thickness
1 tablespoon cooking oil
1/2 teaspoon salt
1 1/2 tablespoon ghee, melted (optional)
1. Cut butternut squash into slices about 1cm thickness.
2. Add salt, pepper and cooking oil to butternut squash. Coat well.
3. Place butternut squash on a hot grill that has been brush with cooking oil. Brush melted ghee on the top side of squash. Grill for 5-7 minutes.
4. Turn the other side and cook for further 5-6 minutes or until reach the desired tenderness (you can use toothpick to poke the flesh). Brush melted ghee on the top side.
5. Once the butternut squash is tender, plate it. Let the grilled butternut squash to cool and serve.
Yummy!! I love all kinds of squash. I add butternut squash to make yau mei farn also – cut to cubes. Also add to bean stews. If you can get your hands on spaghetti squash, it’s a carb free “pasta” italian meal! 🙂
Too bad it’s expensive here…
Yau mei farn is oil rice? Haha sorry have not heard it before.
Wah spaghetti squash… sounds nice.
Yau mei farn is similar to clay pot rice i think. I add oyster sauce, soy sauce, sesame seed oil, cut chicken, (uncooked), chinese sausage, cut cuttle fish, sliced mushrooms, cubed squash,some brandy, some chopped garlic and onion. salt and pepper to taste. fry the ings and put them in the rice cooker when the rice is half way cooking. I think this is Cantonese style.
Ohhh so many ingredients. Sounds amazing!