Tuesday, 4 June 2013

Roasted Balsamic Squash

Most people are familiar with squash but, only use it in the colder months.
I decided to not fire up my stove which would heat up the house now that the weather is warmer and decided to fire up the BBQ instead which makes clean-up much easier!
A colourful side dish cooked on the same grill as the rest of your meal.
This one was quite easy and the caramelization that develops can't be beat.
The BBQ adds a smoky aroma and sticky sweetness
1 butter nut squash, washed
2 tbsp each fresh snipped chives and oregano
1 tbsp. balsamic vinegar
2 tbsp. EVOO + more for brushing on squash
pinch of sea salt
Cut 1/2" slices of the squash into rings
You don't need to remove seeds or peel, they can easily be removed when cooked.
My method keeps the rings together on the BBQ
Brush surface with some oil and sprinkle on some salt. Add just a sprinkling of herbs. More can be added to the finish.
Place on low temperature BBQ about 200F
Cook turning over to brown evenly,
until it is easily pierced with a fork.
When cooled to the touch, remove seeds and peel.
Dice into 1" cubes
Dressing: whisk the oil and balsamic vinegar together. Pour over the diced vegetables, add the chopped herbs then a sprinkling more of salt.
Can be served hot or at room temperature.
Can be stored up to 3 day in the refrigerator.
Serves 6-8
Enjoy with love!

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