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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
Heat a small saucepan on medium high and also preheat grill to medium high.
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.
Add garlic, ginger, and curry paste to the remaining oil in the pan and cook until fragrant. About 3 minutes.
Add coconut milk, coconut aminos, coconut nectar (optional), and cayenne (optional) and bring to a simmer.
Combine the hot mixture and almond butter in a blender and blend until smooth.
Place mixture back in saucepan on very low heat.
Now, grill your squash for about 5 minutes per side, forming char or until tender.
Serve squash with the almond satay sauce spooned over the top. Garnish with chopped cilantro and almonds if you like.