You don’t have to wait till fall to enjoy roasted vegetables. Sure, when it’s 90° outside and 80% humidity, no one wants to run their oven. Well, if you have a heavy, flame-proof baking dish, you can roast your veggies on the grill. I considered using maple syrup in lieu of the brown sugar, which I still think would be amazing. Most people already have brown sugar in their pantry, and it’s much cheaper than maple syrup, so that tilted the scales. If you feel like splurging, give it a try. You can probably skip the 2 tablespoons of water if you use the syrup.
- 1 large butternut squash, peeled, seeded and chopped into 1? cubes
- 1/4 cup (1/2 stick) butter, cut into pieces
- 1/4 cup light brown sugar
- 1/4 to 1/2 teaspoon ground cinnamon, or to taste
- 2 tablespoons water
- Preheat your grill to medium-high heat. If yours has a temperature gauge, try to aim for around 400 to 500°F
- Place the squash into the baking dish and dot with butter. Sprinkle with the sugar and cinnamon, then pour in the water.
- Put the baking dish on the grill and close the cover. Roast for 30 to 40 minutes, or until browned and tender, turning with a spatula about every 10 minutes.
You can also do this in a hot oven, about 450°F.