This is one of my many favourite ways to use pepper squash or butternut squash in summer and early fall when the vine crops first start arriving in our CSA boxes. This is great along with grilled Portobello mushrooms, a great steak or chicken on the barbecue.
- 3 Tbsp Olive Oil
- 2 garlic cloves, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 or 2 small pepper squashes, cut in half, gutted and sliced into 1/2″ slices, OR
- 1 small butternut squash, peeled, gutted and cut lengthwise into 1/2” slices or strips (they look like squash steaks)
In a small bowl, combine the oil, garlic, salt and pepper. Brush over squash slices. Grill squash, covered with a layer of foil or a pan, over medium heat or broil 4 inches from the heat for 4 or 5 minutes per each side or until tender.