Grilled Squash with Herbal Balsamic Vinaigrette

Photo-column squash Oct 24Here is a recipe for the delicate Delicata squash. If you don’t have Delicata handy, you can substitute with any firm squash like acorn or carnival. This recipe works best if you grill the squash but you can also roast it at 400F.

Preheat Barbeque to medium (about 400F)

1 medium squash
olive oil for squash
salt and pepper to sprinkle on squash
1 tsp dried sage or 2 Tbsp fresh, chopped
2 Tbsp balsamic vinegar
1/4 tsp salt
1 Tsp dijon mustard
1 Tbsp olive oil

Slice your squash in half and seed it. (If your using a larger squash then cut each half in half again).  Slice the squash into 1 inch strips. Smother your squash in oil and then sprinkle it with salt and pepper. Place squash onto the grill and cook until tender, flipping halfway through. It takes about 10 minutes. Test for doneness by poking a finger into the meat of the squash, when it’s squishy, it’s done (very technical).

Mix together sage, balsamic vinegar, oil, salt and dijon mustard. Drizzle over your squash and enjoy.

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