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Grilled Butternut Squash with Almond Satay Sauce

By September 2, 2018Recipes
Reading Time: 2 minutes

This grilled butternut dish is an awesome vegetarian appetizer. Or, for the omnivores among us, it’s a perfect side to your favorite grilled protein. Most importantly, this recipe is quick, easy, and delicious.

Grilled Butternut Squash with Almond Satay Sauce

The flavor of this grilled butternut squash is amazing. We sampled it around our kitchen and got nothing but smiles and thumbs up (you can’t speak when you’re chewing, after all).

Grilled Butternut Squash with Almond Satay Sauce

The “trick” to this recipe is keeping the squash sliced thin — it makes it very tender. Use a fork or your hands to eat this one, but make sure to use plenty of the satay sauce no matter what.

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Grilled Butternut Squash with Almond Satay Sauce

This grilled butternut dish is an awesome vegetarian appetizer. Or, for the omnivores among us, it’s a perfect side to your favorite grilled protein.
Category Appetizer, Side Dish, Vegan, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Brandon Cress

Ingredients

  • 1 large butternut squash peeled and cut lengthwise into 1/2-inch slices
  • 1/2 cup almond butter
  • 1/2 cup coconut milk
  • 2 tbsp coconut aminos
  • 1 tbsp lime juice
  • 1 tsp coconut nectar optional, skip if WLC Performance Level
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 tsp curry paste
  • 2 tsp coconut oil
  • 1 pinch cayenne optional
  • Salt and pepper to taste
  • Chopped cilantro and almonds for garnish

Instructions

  1. Heat a small saucepan on medium high and also preheat grill to medium high.
  2. Melt coconut oil in saucepan and brush squash with half of the oil. Then, season the squash with salt and pepper, and set it aside.
  3. Add garlic, ginger, and curry paste to the remaining oil in the pan and cook until fragrant. About 3 minutes.
  4. Add coconut milk, coconut aminos, coconut nectar (optional), and cayenne (optional) and bring to a simmer.
  5. Combine the hot mixture and almond butter in a blender and blend until smooth.
  6. Place mixture back in saucepan on very low heat.
  7. Now, grill your squash for about 5 minutes per side, forming char or until tender.
  8. Serve squash with the almond satay sauce spooned over the top. Garnish with chopped cilantro and almonds if you like.
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Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.

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