Butternut squash is grown in many parts of the world, but in Australia, Europe, and some parts of Asia it’s called pumpkin or Butternut Pumpkin. Butternut is a winter squash, a name which refers to squash that’s harvested when the skin has turned into a hard rind and which can be stored through the winter. Winter Squash are ranked as some of the world’s healthiest foods, with phytonutrients, vitamins, minerals, and fiber, and this versatile vegetable can be used in many dishes.

 

Ingredients:

Makes about 4 servings.

  • 1 very large or 2 regular size butternut squash (about 6 cups squash cubes when cut up)
  • 3 T olive oil
  • 30-40 large sage leaves, thinly sliced crosswise
  • 1-2 tsp. Spike Seasoning (optional, but highly recommended)
  • fresh ground black pepper to taste
  • nonstick spray, to spray foil
  • 1-2 T butter to season at the end (optional)
  • Sea Salt or Vege-Sal to taste, to season at the end

Instructions:

  1. Preheat gas or charcoal grill to medium-high. You can only hold your hand there 2-3 seconds at that heat. Wash sage leaves, pat or spin dry, then cut into very thin strips.
  2. Wash squash if needed, cut off stem and blossom ends, and cut squash in half lengthwise. Peel squash with a sharp vegetable peeler, scrape out seeds and strings with a sharp spoon, and then cut squash into cubes 1 1/2 inches square.
  3. Put squash into large bowl and toss with olive oil, sage, Spike if using, and black pepper. Stir until squash is well-coated with oil.
  4. Tear foil into 3 pieces about 15-18 inches long. (You will need six pieces if you’re doubling the foil.) Spray the inside of each piece of foil with nonstick spray or mist with olive oil. Put about 2 cups squash cubes into each foil packet and arrange in flat layer. Pull foil edges up and fold over to make a seam on top side of the foil packet, then fold in ends, folding over tightly several times.
  5.  Put foil packets onto hot grill and cook, turning every five minutes. Check one packet after 20 minutes to see how done they are getting. I cooked my squash just about 25 minutes. They are done when squash is soft and getting slightly browned on the edges.
  6. Toss squash with 1-2 tablespoons of butter if desired, and season with sea salt. Serve hot. This will keep in the refrigerator for a few days.

Source: http://www.kalynskitchen.com