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Recipe: chargrilled butternut squash salad

halloween
salad
starter
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Butternut squash can be the star of any summer dish – perfect for roasting on the barbecue and tastes beautiful in a salad. Squash is also a great source of fibre, potassium and vitamin C, essential for bolstering the immune system.

Tip

  • This dish uses Chinese chives, which are slightly stronger in taste than normal chives, but both will work nicely.

Chargrilled butternut squash salad

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Preparation Time15 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves4-6 as a starter/side

LevelEasy


ingredients

1 butternut squash, cut into 4-6 wedges depending on size (seeds removed)

1 red onion

3 tbsp white wine vinegar

Handful of toasted nuts

1 clove of garlic, papery skin removed

Olive oil

Chinese chives

Salt

Equipment

Barbecue

1

Light the barbecue. Alternatively, you can roast the butternut squash by tossing it in olive oil and cooking it at 200°C (fan)/400°F for about 30 minutes or until tender.

2

Finely chop the red onion and place in the vinegar. Brush the flesh of the squash with the oil.

3

Once the barbecue is at the red glowing stage (no naked flame), add the squash and barbecue on each side for 10 minutes.

4

In a blender, add the toasted nuts, clove of garlic, pinch of salt, chinese chives and several tablespoons of olive oil. Blend until you have the desired consistency.

5

Place the butternut squash wedges on individual plates, drizzle with the pesto-like sauce and pickled red onions.

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Preparation Time15 MINUTES

Cooking Time20 MINUTES

Resting Time MINUTES

Serves4-6 as a starter/side

LevelEasy


ingredients

1 butternut squash, cut into 4-6 wedges depending on size (seeds removed)

1 red onion

3 tbsp white wine vinegar

Handful of toasted nuts

1 clove of garlic, papery skin removed

Olive oil

Chinese chives

Salt

Equipment

Barbecue

1

Light the barbecue. Alternatively, you can roast the butternut squash by tossing it in olive oil and cooking it at 200°C (fan)/400°F for about 30 minutes or until tender.

2

Finely chop the red onion and place in the vinegar. Brush the flesh of the squash with the oil.

3

Once the barbecue is at the red glowing stage (no naked flame), add the squash and barbecue on each side for 10 minutes.

4

In a blender, add the toasted nuts, clove of garlic, pinch of salt, chinese chives and several tablespoons of olive oil. Blend until you have the desired consistency.

5

Place the butternut squash wedges on individual plates, drizzle with the pesto-like sauce and pickled red onions.

SHOW MORE
SHOW LESS

Butternut squash can be the star of any summer dish – perfect for roasting on the barbecue and tastes beautiful in a salad. Squash is also a great source of fibre, potassium and vitamin C, essential for bolstering the immune system.

Tip

  • This dish uses Chinese chives, which are slightly stronger in taste than normal chives, but both will work nicely.

Chargrilled butternut squash salad

1

Light the barbecue. Alternatively, you can roast the butternut squash by tossing it in olive oil and cooking it at 200°C (fan)/400°F for about 30 minutes or until tender.

2

Finely chop the red onion and place in the vinegar. Brush the flesh of the squash with the oil.

3

Once the barbecue is at the red glowing stage (no naked flame), add the squash and barbecue on each side for 10 minutes.

4

In a blender, add the toasted nuts, clove of garlic, pinch of salt, chinese chives and several tablespoons of olive oil. Blend until you have the desired consistency.

5

Place the butternut squash wedges on individual plates, drizzle with the pesto-like sauce and pickled red onions.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Rachel Khoo

Rachel is Khoollect’s Editor-in-Chief and the mastermind behind this whole adventure. In between f...

READ MORE BY Rachel Khoo

You decide

Your dream holiday destination

View Results

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