Grilled Butternut Squash (with Arugula Salad)
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.
Equipment
- Z Grills Smoker Grill
- Z Grills Apple Wood Pellets
- Tongs
- Whisk
Ingredients
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
Instructions
- 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.
- Add the squash to a bowl with 3 tablespoons of olive oil, salt, and black pepper. Toss until the squash is well coated.
- Transfer the squash to the grates, close the lid, and cook the squash for 4 minutes.
- Uncover, flip, and cook for an additional 4 minutes.
- Remove the squash from the grill.
- Combine the arugula, pomegranate arils, and walnuts in a salad bowl, followed by the squash.
- Whisk the dressing ingredients together in a small bowl. Drizzle the salad with the dressing and toss.
- Serve.
Notes
The skin on butternut squash can be challenging to peel. If having difficulty, poke holes in the skin with the tip of a paring knife and microwave the squash for a minute or two.