Charcoal Grilled Butternut Squash with Chimichurri and Goat Cheese

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 10/19/2020
16 min Prep: 10 min Cook: 6 min
Serves: 6 Save

Ingredients (17)

Chimichurri Dressing

  • 3 T Extra Virgin Olive Oil
  • 2½ tsp Red Wine Vinegar
  • 1½ tsp Honey
  • ¾ tsp Dijon Mustard
  • ¼ cup Chopped Parsley
  • 1 T Chopped Red Onion
  • 1½ tsp Fresh Thyme Leaves
  • 1 Garlic Clove
  • ¼ tsp Salt
  • ¼ tsp Black Pepper

Seasoning Paste

  • ¾ cup Extra Virgin Olive Oil
  • ¾ cup Dark Brown Sugar
  • 1½ tsp Black Pepper
  • 1½ tsp Kosher Salt

Butternut Squash

  • 1 Butternut Squash
  • ¼ cup Goat Cheese
  • 1 Kingsford® Charcoal Briquets with Mesquite Package

Directions

  1. To make the chimichurri dressing, combine the olive oil, vinegar, honey, Dijon mustard, parsley, red onion, thyme, garlic, salt and black pepper in a food processor. Blend until the ingredients are coarsely chopped.
  2. To make the seasoning paste, combine the olive oil, brown sugar, black pepper and salt in a small bowl.
  3. Build a charcoal fire for direct grilling using Kingsford® Charcoal with Mesquite and preheat the grill to 350 to 400°F.
  4. Apply the seasoning paste lightly and evenly to each butternut squash slice.
  5. Grill the butternut squash slices over direct heat until they soften and start to char, about 3 minutes on each side. Remove from the grill and arrange the slices in an 8-inch round serving pan.
  6. Drizzle the chimichurri dressing over the grilled squash. Sprinkle with goat cheese and serve warm.
Credit: Recipe created by world champion pitmaster Chris Lilly of Big Bob Gibson Bar-B-Que on behalf of Kingsford® charcoal.

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