Simple Grilled Butternut Squash With Garlic

HOW TO PEEL A BUTTERNUT SQUASH: After trying just about every method and knife, I have come to the conclusion that the best way to peel the hard skin off a butternut squash is with a good, old-fashioned vegetable peeler, especially the kind in which the peeling blade extends across a U-shaped top, perpendicular, not parallel to the handle. Lay squash on its side and cut it in half, separating its round bottom from its thick neck. You can cut each of those halves in half as well, for better handling. Lay the quash pieces on their flat side and just peel away the skin with a vegetable peeler. Remove the seeds. Cut the squash as needed!
15 min
8 min


  • 3 Tbsp extra virgin Greek olive oil or more as needed to keep the squash lubricated as it cooks
  • 2 tsp smoked paprika
  • Sea salt and freshly ground black pepper to taste
  • ½ tsp garlic powder
  • 1 small butternut squash peeled, seeded, and cut lengthwise into 1/2-inch slices
  • 2 Tbsp toasted or plain sesame seeds for serving
  • 2 Tbsp toasted pine nuts for serving, optional


  1. In a small bowl, combine the olive oil, paprika, sea salt, pepper and garlic powder. Brush over squash slices.
  2. Heat the grill to medium. Alternatively, warm a grill pan on top of the stove over medium heat. Place the squash slices on the grill or in the pan in batches, careful not to crowd the pan. Grill the squash slices until tender and lined with grill marks, turning once. If using an outdoor gas or charcoal grill, try bringing down the cover for an extra smokey flavor on the squash.
  3. Top your squash slices with sesame seeds and/or pine nuts and serve.
Love vegetables? Want to learn more great plant-based Mediterranean dishes? Enroll in my online  class “Baked Vegetable Classics!” 

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