Serve these grilled squash rounds on brioche rolls smeared with mayonnaise and topped with grilled onion and pickles for a very satisfying meatless burger. Or, sprinkle with herbs and a little lime juice and serve with cooked farro or French lentils.
- 1 very large butternut squash, about 3 ½ pounds, with a thick “neck” 3 inches or more in diameter
- Expeller pressed canola oil, safflower oil or sunflower oil
- 2 Teaspoons chili powder
- 1 Teaspoon coarse (kosher) salt
Step 1: Preheat a gas grill or prepare a charcoal grill for moderately low heat.
Step 2: Cut the squash in half so you have the bulbous end and the longer neck. Save the bulbous end for another use (peeled and cubed for steaming, for example). Peel the neck of the squash, then lay it flat on a cutting board and use a large sharp knife to cut it into 3/8-inch thick rounds.
Step 3: Place the rounds on a baking sheet and brush generously with oil. Sprinkle both sides with 2 teaspoons chili powder and 1 teaspoon salt.
Step 4: Grill covered over low heat, turning once, until tender when pierced with a fork, about 15 minutes. Serve warm.