Grilled Fall Squash Recipe

Name: Rex at the Royals Grilled Fall Squash Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium Butternut squash; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 tablespoon Fresh thyme; 8 ounces Mushrooms (button or cremini); 2 cups Cauliflower florets; 1 cup Cornmeal; 1 cup All-purpose flour; 1 teaspoon Baking powder; 1 cup Milk; 1 large Egg

Inspired by Rex at the Royal

Time1h

Serves4

hot water cornbread, roasted mushrooms, cauliflower

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Ingredients

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Grilled Fall Squash Ingredients

1 medium Butternut squash

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 tablespoon Fresh thyme

8 ounces Mushrooms (button or cremini)

2 cups Cauliflower florets

1 cup Cornmeal

1 cup 00 bread flour

1 teaspoon Baking powder

1 cup Milk

1 large Egg

Method

Grilled Fall Squash Directions

Prepare the Squash

Preheat the grill to medium-high heat. Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season with salt, pepper, and fresh thyme.

Grill the Squash

Place the squash cut-side down on the grill. Grill for about 15-20 minutes, until tender and grill marks appear. Remove from the grill and let cool slightly before slicing.

Roast the Mushrooms and Cauliflower

While the squash is grilling, preheat the oven to 400°F (200°C). Toss the mushrooms and cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until golden and tender.

Make the Cornbread

In a mixing bowl, combine cornmeal, flour, baking powder, and a pinch of salt. In another bowl, whisk together milk and egg. Gradually add wet ingredients to dry ingredients until just combined. Pour the batter into a hot greased skillet and cook for about 5-7 minutes on each side until golden brown.