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Poached and Grilled Butternut Squash

I love when the seasons overlap and I can combine the last of winter’s produce with the new spring produce! I also would not normally grill butternut squash when it is so cold outside, but when the weather gets warm I can apply different cooking techniques to a familiar item and make it almost new again. How great is nature!? 

  • 1 butternut squash, peeled and deseeded, cut into 1 inch thick slices
  • 6 cups of stock, any kind
  • ½ cup of dry sherry
  • 1 deseeded and toasted guajillo chili
  • 1 head of garlic, split in half
  • Half an onion
  • 1 clove
  • 1 tablespoon black pepper
  • 1 teaspoon juniper berries
  • Salt to taste
  • 1-2 cups baby arugula
  • ½ cup crushed toasted pistachios or almonds
  • 1 lemon
  • Olive oil
  • Chimichurri to finish
  1. Combine the stock, sherry, garlic, onion, chili, and spices.
  2. Bring to a boil and simmer for 30 minutes.
  3. Add in the squash and simmer on low heat until tender but not soft.
  4. Drain on kitchen towel and allow to cool completely in the fridge.
  5. Get your grill nice and hot.
  6. Season the squash with salt, pepper, and brush lightly with olive oil.
  7. Grill the squash until charred, smoky, and delicious on both sides.
  8. Dress your arugula with some salt, lemon juice, zest, and olive oil.
  9. Top the squash with some arugula, the chopped pistachios, and a good and hearty drizzle of chimichurri.