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
- Combine the stock, sherry, garlic, onion, chili, and spices.
- Bring to a boil and simmer for 30 minutes.
- Add in the squash and simmer on low heat until tender but not soft.
- Drain on kitchen towel and allow to cool completely in the fridge.
- Get your grill nice and hot.
- Season the squash with salt, pepper, and brush lightly with olive oil.
- Grill the squash until charred, smoky, and delicious on both sides.
- Dress your arugula with some salt, lemon juice, zest, and olive oil.
- Top the squash with some arugula, the chopped pistachios, and a good and hearty drizzle of chimichurri.