My grilled butternut squash is packed with flavor from the herby chimichurri sauce. It's the perfect side dish for weekdays or serve as a vegetarian main course. The best part is that it's ready in just a few minutes!
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This recipe is a great way to enjoy cozy Fall flavors even while it's still grilling season. If you find butternut squash is often way too sweet then this recipe is for you!
Just like my spicy hasselback butternut squash, you won't be bored with the typical honey or sage.
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📖Why My Recipe Works
- Flavor and Texture- Unlike other recipes, this butternut squash dish is not sweet or mushy. I did not add brown sugar, but instead I used a tangy chimichurri sauce, and it's grilled until cooked through but still has a crisp, firm texture.
- Perfect for Early Fall- It's a great side dish option for when it's still warm enough to grill outside, but you're already craving Fall veggies.
🧾Ingredient Notes
- Butternut Squash- Choose a butternut squash that's smooth, firm, heavy for its size, and without any soft spots or blemishes.
- Avocado Oil- You can also use grapeseed oil or canola oil, basically anything that can stand up to a high heat.
- Chimichurri- To make my homemade sauce, you'll need fresh parsley, fresh oregano, red wine vinegar, garlic, olive oil, crushed red pepper, salt, and pepper. Try my creamy chimichurri if you want a milder version.
💭 More Sauce Ideas
The flavors of my homemade chimichurri complement the grilled butternut squash, but you can use other sauces, too. For a different flavor combination, try pairing the grilled squash with tomato butter, garlic butter sauce, or creamy yogurt dill sauce.
⏲️How to Make Grilled Butternut Squash
How to Cut Butternut Squash
- Peel the Squash- Cut off the ends of the squash, then use a sharp vegetable peeler to peel the outer skin until you reach the orange flesh underneath. If the squash is too hard to peel, you can microwave it for a minute or two to soften the skin slightly.
- Slice It into Rounds- Then, cut the squash into ⅓-inch thick rounds. Use a spoon to scoop out the seeds and stringy pulp from each half. Discard or save the seeds for roasting.
I prefer not to cut the squash in half lengthwise. I find it easier to grill with less chance that it falls between the grates.
Season and Oil
Brush the squash slices with avocado oil and season lightly with salt and pepper.
Grill
Oil the clean grates before placing the squash on them. Grill the butternut squash with the grill lid closed to replicate an oven, which helps in even cooking.
Turn halfway to ensure even grilling and to get nice grill marks on both sides.
How to Make Chimichurri Sauce
Use a food processor to combine the ingredients or chop the herbs by hand if you prefer the traditional method. Letting the sauce rest for at least 20 minutes helps the flavors meld together. Taste and adjust before serving!
🥗What to Serve with Grilled Squash
Grilled butternut squash is best served right after grilling while it’s still warm. Serve it as a main course with quinoa or basil and lemon rice and a side of house salad or feta green bean salad. It's also delicious when served as a side dish with BBQ grilled chicken, grilled flank steak, garlic butter steak bites, or roast turkey breast.
Expert Tip
Grill the squash until it is tender but still slightly firm. To check for doneness, you should be able to easily insert a fork or skewer into the squash slice. It should be fork-tender but still hold its shape.
More Squash Recipes
🌡️Storing Leftovers
Store leftover butternut squash in an airtight container and refrigerate for up to 4 days. You can also freeze it for 2-3 months. To reheat, place it in the oven or air fryer at 350°F for about 10-15 minutes.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Grilled Butternut Squash with Chimichurri
Ingredients
- 1 Butternut squash
- 3 Tablespoons avocado oil
- kosher salt and black pepper
Chimichurri Sauce
- ⅓ cup fresh parsley roughly chopped
- ¼ cup fresh oregano roughly chopped
- ¼ cup red wine vinegar
- 4 cloves garlic
- 2 teaspoons crushed red pepper reduce for less heat
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Instructions
- Make the chimichurri sauce and set aside while you prep the butternut squash.
- Preheat the grill to 400-450F degrees.
- Peel the skin from the squash. Slice into ⅓ inch thick rounds. Scoop out the seeds and discard. Brush both sides with the oil and lightly sprinkle with salt and pepper.1 Butternut squash, 3 Tablespoons avocado oil, kosher salt and black pepper
- Clean and oil the grill grates. Place the squash down in a single layer. Cook with the grill lid on for 4 minutes. Flip and cook covered for another 4 to 5 minutes or until fork tender. Serve with the Sauce
Chimichurri Sauce
- In a food processor, place all the ingredients, except the oil in a food processor. Pulse until all the ingredients are finely chopped.⅓ cup fresh parsley, ¼ cup fresh oregano, ¼ cup red wine vinegar, 4 cloves garlic, 2 teaspoons crushed red pepper, ½ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper
- Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes then taste for salt, pepper, and red pepper. Add more as needed.½ cup extra-virgin olive oil
Notes
- Store the sauce in an airtight container in the refrigerator for up to 5 days.
- If you make the sauce in advance, bring to room temperature before using.
Equipment
- Grill, gas or charcoal
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