Foil-Wrapped Grilled Butternut Squash with Sage

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Source: (adapted)

15 Mins
30 Mins
Foil-Wrapped Grilled Butternut Squash with Sage

This is an amazing side dish for the grill! Can also be baked in the oven.


1-2 butternut squash (about 4 cups squash cubes when cut up)

2 T olive oil

1/2oz sage leaves, thinly sliced crosswise (Or use another herb like rosemary or thyme if you prefer. You could also use dried herbs with good results.)

fresh ground black pepper to taste

2-3 T butter to season at the end (to taste, this is also good without butter if you prefer)

Sea Salt or salt to taste, to season at the end


Preheat gas or charcoal grill to medium-high or preheat oven to 450F/230C.

Wash sage leaves if needed, pat or spin dry, then cut into very thin strips.

Wash squash if needed, cut off stem and blossom ends, and cut squash in half lengthwise. Peel squash with a sharp vegetable peeler, scrape out seeds and strings with a sharp spoon, and then cut squash into cubes 1 1/2 inches square.

Put squash into large bowl and toss with olive oil, sage, and black pepper. Stir until squash is well-coated with oil.

Tear foil into 4 pieces about 15-18 inches long. Stack up two foil pieces on top of each other and spray the inside of top pieces of foil with nonstick spray or mist with olive oil.

Put half the squash cubes into each top pieces of foil and arrange in flat layer. Pull foil edges up and fold over the top piece of foil to make a seam on top side of the foil packet, then fold in ends. Repeat with the other piece of foil, folding over the ends tightly several times on the outside piece.

Put foil packets onto hot grill or in the oven and cook, turning every five minutes for grill or every 10 minutes for oven. Check one packet on the grill after 20 minutes to see how done they are getting; check squash in the oven after 25 minutes. (Be careful when you open the packets so you don’t get burned with the hot steam.) The squash is done when it’s soft and getting slightly browned on the edges.

Toss squash with 2-3 tablespoons of butter if desired, and season with sea salt. Serve hot.

This will keep in the refrigerator for a few days and can be reheated in the microwave or in a pan on the stove.


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