1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
Bring a large pot of water to a boil. Boil the squash until tender but still firm, about 10 min. Drain and cool under cold water. Toss the squash with olive oil and season with salt and pepper. Thread the squash onto skewers and set aside.
Build a medium-hot charcoal fire or heat a gas grill to medium high and oil the grill grate. Grill the squash skewers, basting with the reserved marinade, until browned and tender, 5 to 7 min.
photo: Scott Phillips
From Fine Cooking 72
, pp. 54
June 1, 2005