Griddle-grilled butternut squash transforms a humble side dish into a star. The high, even heat of the Blackstone sears the squash, creating a wonderfully sweet, slightly smoky, and caramelized exterior while the inside becomes tender and flavorful. It’s a fantastic addition to any meal, from weeknight dinners to holiday feasts, and incredibly versatile with different seasonings.
Yields: 4-6 servings
Prep time: 15 minutes
Cook time: 15-20 minutes
Ingredients:
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1 medium butternut squash (about 2-3 lbs)
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2-3 tablespoons olive oil or avocado oil (or melted butter/ghee)
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1 teaspoon salt (or to taste)
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1/2 teaspoon black pepper (or to taste)
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Optional Seasonings/Flavor Boosters:
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1/2 teaspoon smoked paprika
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1/4 teaspoon garlic powder
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Pinch of cayenne pepper (for a little kick)
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1-2 tablespoons maple syrup or brown sugar (for extra caramelization and sweetness)
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Fresh rosemary or thyme, finely chopped (1 teaspoon)
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2 tablespoons balsamic glaze (drizzled at the end)
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Pecans or walnuts, toasted and chopped (for garnish)
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Feta or goat cheese, crumbled (for garnish)
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Equipment:
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Blackstone Griddle (or any flat-top grill)
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Sharp knife
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Vegetable peeler
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Large bowl
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Spatula or griddle scraper
Instructions:
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Prepare the Butternut Squash:
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Wash the butternut squash thoroughly.
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Carefully peel the squash using a vegetable peeler. It can be a bit tough, so use firm, even strokes.
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Cut off the top and bottom ends.
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Stand the squash upright and carefully slice it in half lengthwise.
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Use a spoon to scoop out the seeds and fibrous strands from the cavity.
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Cut the squash into even-sized pieces. You have a few options:
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Cubes (1/2 to 3/4 inch): Classic and cooks evenly.
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Half-Moons/Fries (1/2 inch thick): Gives more surface area for searing.
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Rounds (1/2 inch thick) from the neck, cubes from the bulb: A good combination.
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Tip: Ensure pieces are relatively uniform in size for even cooking.
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Season the Squash:
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Place the cut butternut squash in a large bowl.
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Drizzle with olive oil (or your chosen fat).
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Sprinkle with salt, black pepper, and any optional dry seasonings like smoked paprika or garlic powder.
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Toss everything together until the squash pieces are evenly coated. If using maple syrup or brown sugar, add it now as well.
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Preheat the Blackstone Griddle:
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Turn on your Blackstone griddle and preheat it to medium-high heat (around 400-450°F / 200-230°C).
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Once hot, add a thin layer of cooking oil to the griddle surface and spread it around with your spatula.
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Griddle the Butternut Squash:
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Carefully spread the seasoned butternut squash onto the hot griddle in a single layer, ensuring not to overcrowd the surface. Cook in batches if necessary.
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Let the squash cook undisturbed for 4-6 minutes, or until you see a beautiful golden-brown sear and caramelization on the bottom.
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Using your spatula, flip the squash pieces. Continue to cook, flipping occasionally, for another 10-15 minutes, or until the squash is tender when pierced with a fork and caramelized on multiple sides.
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If adding fresh herbs like rosemary or thyme, you can sprinkle them over the squash during the last few minutes of cooking.
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Serve:
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Once cooked to your desired tenderness and caramelization, remove the butternut squash from the griddle.
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Transfer to a serving dish.
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Optional Finishes: Drizzle with balsamic glaze, sprinkle with toasted nuts, or crumble some feta/goat cheese over the top for an extra touch of gourmet flavor.
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Serve hot and enjoy!
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Tips for Success:
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Even Cuts: This is crucial for consistent cooking.
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Don’t Overcrowd: Give the squash space on the griddle to sear, otherwise, it will steam.
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Taste and Adjust: Always taste a piece towards the end of cooking and adjust salt, pepper, or other seasonings as needed.
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High Smoke Point Oil: Use oils like avocado, grapeseed, or refined coconut oil for high-heat cooking on the griddle.
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Clean Griddle: Start with a clean griddle for best results and to prevent sticking.
