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Grilled Butternut Squash with Grilled Broccoli Basil Pesto

  • 40 min
  • Intermediate
  • 10
  • Butternut squash, peeled, halved lengthwise, bulb removed -- 1 each
  • Olive oil -- 2 Tbsp
  • Kosher salt -- to taste
  • Black cracked pepper --to taste
  • Broccoli, cut into long spears including the stem -- 3 1/2 cup
  • Olive oil--2 Tbsp
  • Minor’s® GreenLeaf™ Basil Pesto Gluten Free -- 1 cup
  • Garlic, minced -- 1 Tbsp.
  • Lemon Zest -- 1 each
  • Black cracked pepper -- to taste
Preparation
1
Preheat wood fired oven or grill.
2
In a medium sauce pot over medium heat, bring 2 quarts of salted water to a boil. Add squash and cook until semi-soft, but still al dente. Remove squash with a slotted spoon onto a pan, then refrigerate to cool completely.
3
In a stainless steel bowl, add squash, oil, salt and pepper; mix well. Cook on the grill until slightly charred.
4
While the squash is cooking add broccoli and oil to the stainless steel bowl. Toss until evenly coated and cook on the grill until slightly charred. Remove squash and broccoli from the grill and reserve.
5
Separate the broccoli florets and the stems. Mince the stems and add to a small stainless steel bowl. To the minced broccoli, add basil pesto, garlic, lemon zest, and black pepper. Mix until incorporated. Season to taste.
6
Plate the squash and broccoli together and top with broccoli stem pesto.
Serving Suggestions/Variations

Serve with hummus, pan-fried chickpeas, and garnished with chili oil.

Components