Griddle Roasted Brown Sugar Butternut Squash Recipe makes for a delicious fall side-dish. A great farm to table recipe that comes straight from my garden and served to my hungry family. Easy to prepare in 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Ingredients
- Butternut Squash, cut, peeled and small cubed 4 cups
- Olive Oil 1 teaspoon
- Brown Sugar, Light 2 tablespoon
Instructions
- Wash and cut the butternut squash into pieces.
- Cut the squash in half, the long way and cut those two pieces in half again. Finally, cut all four pieces in half the short way.
- With a vegetable peeler, peel all the skin from the squash. Discard the peelings.
- With a spoon, clean the seeds and goop out of the squash. Dispose of the seed guts.
- Cut each of the butternut squash pieces into a small dice.
- Preheat your Blackstone Griddle to the low or medium low setting. When the Blackstone flat top Griddle is hot, squirt some of the olive oil (or oil of your choice) onto the griddle.
- Place the cubed butternut squash pieces on top of the hot oiled griddle.
- With a griddle spatula, toss the squash cubes to coat the oil.
- If desired, season with salt and pepper.
- Using a squeeze bottle of water, squirt about 1 to 2 tablespoons of the water around and on top of the squash.
- Cover the diced butternut squash with a dome lid right away to trap the steam from the water.
- Griddle cook for several minutes.
- Uncover and toss the butternut squash with a griddle spatula.
- Continue cooking the squash with a dome lid and add more water if needed until the desired doneness is achieved.
- Some like their squash cubes firm and al dente while others like their squash tender and soft.
- Add a tablespoon or two of light brown sugar on top of the cooked squash. If desired, season with cinnamon and/or nutmeg. Griddle cook until the brown sugar starts to bubble. Toss all ingredients with a griddle spatula.
- Remove from the flat top griddle and place in a serving dish. Serve hot.
