This hot-pepper-glazed squash depends on the flavor of fire for its success. To maximize the contact with flame, the squash is cut lengthwise. Each piece is charred on all 3 sides and washed with a mixture of sweet butter, hot pepper, lime juice, and honey. The combination gives you a wonderful sweet, hot, tart, bitter crust laminating the meaty flesh of the squash.

Prep: 5 minutes
Grill: About 45 minutes.

– Long-handled spatula or tongs.

– Any orange-fleshed winter squash (such as acorn, buttercup, or sugar pumpkin) can be substituted for the butternut squash, but you will need a similar total weight to get 6 servings.

Indirect heat, medium (325° to 350°F)
3- or 4-burner grill-middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
20 replacement coals
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting
Indirect heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

4 tablespoons (½ stick) salted butter, softened
1½ tablespoons honey
Pinch of ground cinnamon
½ teaspoon chili powder
½ teaspoon hot pepper sauce
1 large butternut squash (about 2 pounds)
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper
1 tablespoon olive oil
Juice of 1 lime.

1. Heat the grill as directed.
2. Mash the butter with a fork on a clean work surface. Add the honey, cinnamon, chili powder, and hot pepper sauce, and mix until blended. Set aside in a small bowl.
3. Slice the stem end off of the squash. Set it on a work surface, cut-side down, and cut into 6 long wedges. Scoop the seeds and stringy pulp from the interior of each squash wedge. Season with the salt and pepper, and coat with the olive oil.
4. Put the squash on the grill, skin-side down, away from the heat, cover, and cook for 30 minutes. If your grill has a temperature gauge, it should read between 350° and 375°F. Turn the squash wedges onto one of their cut sides, cover, and grill until browned, about 8 minutes. Turn onto the other cut side, cover, and grill for another 7 to 8 minutes. Check one of the larger pieces of squash; it should be tender enough to pierce easily with a fork.
5. Coat with the prepared butter, drizzle with the lime juice, and serve.


This entry was posted on Thursday, July 19th, 2012 at 6:44 am and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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