Coal-Roasted Butternut Squash

Prep Time
Cook Time
1h 20m
Ready In

"Recipe source: Saveur (June/July 2017)"

Original recipe yields 8 servings


  • Serving Size: 1 (209.2 g)
  • Calories 256.5
  • Total Fat - 14.1 g
  • Saturated Fat - 2 g
  • Cholesterol - 0 mg
  • Sodium - 18.2 mg
  • Total Carbohydrate - 29.8 g
  • Dietary Fiber - 2.6 g
  • Sugars - 5 g
  • Protein - 5.4 g
  • Calcium - 154.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 21.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat a charcoal grill to medium high heat. In a bowl sat 5 feet of kitchen twin in water.

Step 2

Set the squash halves cut is up, making sure to keep corresponding halves together. Add the garlic bulbs to the hollows of every other squash half. Add eh herbs to the other empty halves. Drizzle the squash with the olive oil and season with salt and pepper. Reassemble the halves, then tie the top and bottom of each squash with the twine.

Step 3

Place the squash directly on the coals; let cook, rotating with tongs every 15 minutes to char evenly all over (if the strings burn away, simple balance eh squash halves atop of each other). Remove when the squash gives no resistance with pierced with a paring knife (45-60 minutes).

Step 4

Open the squash and remove the garlic and thyme. Top the cut ties with flaky seas salt, more black pepper, and a drizzle of olive oil and serve.

Tips & Variations

No special items needed.



I love that this squash is easy to prepare and it was delicious! I didn't add olive oil at the end of cooking. I used butter instead. It was perfect with my grilled steak. Thank you for sharing this summertime veggie idea with us Ellie! Linda

(29 Jun 2018)