APPS & SIDES

Grilled Butternut Squash (with Arugula Salad)

Prep Time: 8minutes 

Cook Time: 8minutes 1hour hr 20minutes minshouminut

Total Time: 16minutes 

Grilled butternut squash is sweet, nutty, and slightly bitter with smoky complexity that leaves you wanting more. It is great alone but is even better in a salad. This recipe combines grilled butternut squash with peppery arugula, walnuts, and tart pomegranate arils for a salad course that wows.

Ingredients

Serving Sizes

 

Squash

  • 3 tablespoons olive oil, plus more for the grates
  • 1 small butternut squash, peeled and cut into ½ inch slices
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Salad

  • 2 ounces arugula
  • ¼ cup pomegranate arils
  • ¼ cup walnuts, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon honey or maple syrup
  • ¼ teaspoon Dijon mustard

Equipment

  • Z Grills Smoker Grill
  • Z Grills Apple Wood Pellets
  • Tongs
  • Whisk

Instructions

                                                                                          • Step 1: Preheat your Z Grills with cherry or applewood pellets or other wood pellet grill to 325 degrees Fahrenheit. Lightly oil the grates once hot to prevent sticking.
                                                                                            • Step 2: Add the squash to a bowl with 3 tablespoons of olive oil, salt, and black pepper. Toss until the squash is well coated.
                                                                                            • Step 3: Transfer the squash to the grates, close the lid, and cook the squash for 4 minutes.
                                                                                            • Step 4: Uncover, flip, and cook for an additional 4 minutes.
                                                                                            • Step 5: Remove the squash from the grill.
                                                                                            • Step 6: Combine the arugula, pomegranate arils, and walnuts in a salad bowl, followed by the squash.
                                                                                            • Step 7: Whisk the dressing ingredients together in a small bowl. Drizzle the salad with the dressing and toss.
                                                                                            • Step 8: Serve.

Ingredients

Serving Sizes

 

Squash

  • 3 tablespoons olive oil, plus more for the grates
  • 1 small butternut squash, peeled and cut into ½ inch slices
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Salad

  • 2 ounces arugula
  • ¼ cup pomegranate arils
  • ¼ cup walnuts, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon honey or maple syrup
  • ¼ teaspoon Dijon mustard

Equipment

  • Z Grills Smoker Grill
  • Z Grills Apple Wood Pellets
  • Tongs
  • Whisk