Turn up the smokey flavor in this quintessential autumn side dish with perfectly charred Butternut Squash tossed with bright cranberries, crunchy pecans, and aromatic sage.
This recipe is part of our series with chef, traveler, speaker, storyteller and TV Host Jay Ducote.
INGREDIENTS
1 2-pound butternut squash
8 Tablespoons (1 stick) salted butter
2 Tbsp fresh sage leaves, chopped and divided
1 tsp crushed red pepper flakes
1/4 cup brown sugar
1 1/2 cup fresh cranberries
2 Tbsp water
1/2 cup chopped pecans
Kosher Salt
Fresh Cracked Black Pepper
Parmigiano Reggiano Cheese
INSTRUCTIONS
Set up a Sea Island Forge fire kettle for high heat cooking. This will consist of a nice coal bed made with charcoal or natural wood with a good fire burning. Use the Sea Island Forge grill and the sidekick.
Using a vegetable peeler, peel off the skin of the butternut squash. Slice the squash into 1/2 inch thick rounds, then scoop out any seeds or strings from the inside hollow part of the squash. Spread the slices out into a single layer on the cutting board.
In a medium saucepan, melt the butter over medium heat on the sidekick. Swirl the butter in the pan every 2 minutes until the milk solids near the bottom of the pan start to turn slightly brown and smell nutty, about 8-10 minutes. Add the 1 Tbsp sage leaves and red pepper flakes to the browned butter, stir for 1 more minute and remove from the heat. Use a brush to evenly paint the butternut squash with the clear butter. Sprinkle the buttered squash with half of the brown sugar and then flip over and repeat with the butter and brown sugar on the opposite side. Reserve the remainder of the browned butter and sage mixture.
Grill the butternut squash on the Sea Island Forge grill. Transfer your buttered squash to the grill grates and cook, flipping every 5 minutes, until the squash is browned and crispy on the outside and tender when bent slightly.
While the squash is grilling, return the saucepan with the remainder of the butter and sage to the sidekick and reheat. Add the cranberries and water and saute until they start to soften about 10-12 minutes. Add the remainder of the sage and a pinch of salt. Remove from heat.
Remove the grilled squash to your serving platter.
Garnish the squash with the cranberry sauce, pecans, fresh cracked black pepper, and shaved parmesan.
