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Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage

Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage is a delicious way to cook butternut squash. Check out Butternut Squash Recipes for more ideas using my favorite winter squash!

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Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage found on KalynsKitchen.com

If you’re a fan of Butternut Squash, I hope you’ll hurry and make this Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage on the grill before it gets too cold to cook outside. But even if you make this in the oven, if you like butternut squash and enjoy the slightly-smoky flavor of sage you’re going to love this way to cook butternut squash! This recipe has been back in the archives with a photo that definitely wasn’t showing off how delicious it was, and when I made it recently with Jake and Kara to update the photos, we absolutely devoured it. And there were some leftovers, which I happily ate for lunch the next day!

You can use this same cooking method on other types of winter squash as well. Back in the days when I had a big garden, one of the plants I loved was a variety of butternut squash called Really Big Squash. This type of butternut can grow nearly two feet long (hence the name Really Big Squash!) and the extra growth is a very long neck, so there’s more of the meaty part of the squash.  I made this foil-wrapped grilled or baked butternut squash the first time with Really Big Squash, but it’s just as delicious with any type of winter squash from the store, and this is another good idea for combining butternut squash with herbs and you could use another herb like thyme or rosemary here if you prefer.

More About Butternut Squash:

Butternut squash is grown in many parts of the world, but in Australia, Europe, and some parts of Asia it’s called pumpkin or Butternut Pumpkin. Butternut is a winter squash, a name which refers to squash that’s harvested when the skin has turned into a hard rind and which can be stored through the winter. Winter Squash are ranked as some of the world’s healthiest foods, with phytonutrients, vitamins, minerals, and fiber, and this versatile vegetable can be used in many dishes.

How to Cut Up a Butternut Squash:

Of course you can make this with those butternut squash cubes that show up in stores every fall, but it’s tastier and much less expensive if you start with a whole butternut squash. You might want to read How to Peel and Cut Up a Butternut Squash before you make this.

Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage found on KalynsKitchen.com

Preheat grill to medium-high or preheat oven to 450F/230C. Cut the butternut squash in half lengthwise, and cut off the ends. If it’s squash from the garden, wash it first before you start cutting! Use a sharp vegetable peeler to peel the squash. Sometimes you might need to go over it more than once in a few spots to remove the green strips of peel. Scrape out seeds and stringy stuff around the seeds with a sharp spoon.

Cut the squash into cubes about 1 1/2 inches square. It’s important to try to get the pieces all close to the same size. Toss cubed squash with olive oil, thinly sliced fresh sage leaves, coarse ground black pepper and Spike seasoning.

Put about two cups of the squash cubes into each foil packet. Even if you have heavy-duty foil, I recommend wrapping them twice. You can just wrap the inside pieces of foil, but on the outside piece you want to fold over edges of the foil tightly several times. Grill packets about 25 minutes, turning often; or cook them a few minutes longer if you’re using the oven. You’ll probably have to open one to check for doneness, and be careful not to get burned with the steam. Serve hot, with a tiny bit of butter and sea salt to season it at the very end.

Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage found on KalynsKitchen.com

More Tasty Butternut Squash:

Slow Cooker Buttery Butternut Squash for a Crowd ~ Kalyn’s Kitchen
Roasted Butternut Squash Soup ~ The Food Charlatan
Easy Roasted Winter Squash and Herbs ~ Kalyn’s Kitchen
Slow Cooker Butternut Squash Chili ~ Spend with Pennies
Roasted Butternut Squash Wedges with Tahini-Yogurt Sauce ~ Kalyn’s Kitchen
Arugula Salad with Roasted Butternut Squash ~ That Skinny Chick Can Bake
10 Easy and Amazing Vegetarian Recipes using Butternut Squash from Kalyn’s Kitchen

Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage

If you like the flavors of butternut squash and sage, this is an amazing side dish!

Ingredients:

  • 1 very large or 2 regular size butternut squash (about 6 cups squash cubes when cut up)
  • 2 T olive oil
  • 30-40 large sage leaves, thinly sliced crosswise (Or use another herb like rosemary or thyme if you prefer. You could also use dried herbs with good results.)
  • 1-2 tsp. Spike Seasoning (optional, but highly recommended)
  • fresh ground black pepper to taste
  • 2-3 T butter to season at the end (to taste, this is also good without butter if you prefer)
  • Sea Salt or salt to taste, to season at the end

Directions:

  1. Preheat gas or charcoal grill to medium-high or preheat oven to 450F/230C.
  2. Wash sage leaves if needed, pat or spin dry, then cut into very thin strips.
  3. Wash squash if needed, cut off stem and blossom ends, and cut squash in half lengthwise. Peel squash with a sharp vegetable peeler, scrape out seeds and strings with a sharp spoon, and then cut squash into cubes 1 1/2 inches square.
  4. Put squash into large bowl and toss with olive oil, sage, Spike Seasoning if using, and black pepper. Stir until squash is well-coated with oil.
  5. Tear foil into 4 pieces about 15-18 inches long. Stack up two foil pieces on top of each other and spray the inside of top pieces of foil with nonstick spray or mist with olive oil.
  6. Put half the squash cubes into each top pieces of foil and arrange in flat layer. Pull foil edges up and fold over the top piece of foil to make a seam on top side of the foil packet, then fold in ends. Repeat with the other piece of foil, folding over the ends tightly several times on the outside piece.
  7. Put foil packets onto hot grill or in the oven and cook, turning every five minutes for grill or every 10 minutes for oven. Check one packet on the grill after 20 minutes to see how done they are getting; check squash in the oven after 25 minutes. (Be careful when you open the packets so you don’t get burned with the hot steam.)
  8. I cooked my squash on the grill just about 25 minutes, but they will probably need a few minutes longer in the oven. The squash is done when it’s soft and getting slightly browned on the edges.
  9. Toss squash with 2-3 tablespoons of butter if desired, and season with sea salt. Serve hot.
  10. This will keep in the refrigerator for a few days and can be reheated in the microwave or in a pan on the stove.

Notes:

Recipe created by Kalyn, with inspiration from many recipes combining butternut squash with sage.

All images and text ©

Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage is a good side dish for the South Beach Diet or other low-glycemic diets, but it’s probably too high in carbs for most low-carb diet plans.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage found on KalynsKitchen.com

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35 comments on “Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage”

  1. Butternut squash and sage…what a great combo!! I never thought of grilling it in a packet!! Looks great!

  2. I baked butternut squash myself yesterday: it is my favorite squash. I have never cooked it the way you describe. I can imagine how delicious it was.

  3. Kalyn, you always seem to be a little bit ahead of me! I’ve been planning to make a chili with butternut squash, but just haven’t gotten around to it. Tonight’s the night!

    Also, I envy you those long-necked squash. Wonderful!

  4. Delicious! I was trying to find some at the market today, but perhaps my local market isn’t quite ready for fall yet 🙂

  5. Ah its good to find a new recipe for butternut. This is my second favourite squash, the first being gem squash (a huge favourite of most South Africans).

    When I first moved to this corner of the world things like squash and pumpkin were seen as ‘exotic’ food and was hard to come by. In the UK now it is fairly common but here in Ireland it is still quite rare, except and farmers markets and of course around Halloween when jack ‘o lanterns are quite common.

    Kalyn, butternut combines well both with chilli and also with honey for roasting in the oven. Also, if you just cut it in half, stuff the cavity with any mix of your liking, wrap it in foil and put it in the embers of a bbq for a while it is a wonderful meal.

  6. Thank you, thank you! I planted them in my garden too, because I love winter squashes. However, I have never eaten or cooked a butternut – and now I know how. I did not know they were so thinned skinned that they could be peeled… I’m going to pick one tomorrow…maybe I’ll check to see it they’re ripe first…

  7. Maria, I loved the combination.

    Simona, my favorite too. I thought it was great like this, and with very little butter.

    Susan, I’m never ahead of you! I was a bit premature for this, but the squash was ready and I was so curious about it. Highly recommend this variety.

    Kally, thanks. Hopefully soon.

    Rob, I’d love to try the Gem squash. I’ve heard of it but haven’t tried it. Great suggestions, thanks.

    Katie, I’m not saying they are *easy* to peel. You need a sharp peeler for sure! But when you don’t peel it, sometimes the soft peel gets broken off into the cooked squash and I hate that!

  8. I love the idea of making these packets! I do potato rosemary packets all the time, but would have never thought of butternut squash and sage on my own! Thank you for posting this!

  9. Another wonderful idea! I love the foil packet on the gril concept.

  10. Pam and EMWK, the foil packets are great. Nothing to clean up, and your house stays cool.

  11. Butternut is absolutely my favorite of the winter squash varieties — not only is it easiest to peel, but so versatile. I love roasting it and then turning it into soup, or making black bean and squash chili (yes, it’s so Halloween!). This grilled version looks and sounds wonderful, so that’s the next thing I’ll try.

  12. Jaden, yes, I’ve decided not to fight the idea of fall any more!

    Lydia, hope you like this method.

  13. Love this combination Kalyn. Cannot wait to try.

  14. I love winter squash in all its forms, and this one definitely sounds delicious. It just reminds me of fall leaves in food form! And you have me curious about the annual roundup…will sage be the second “king” of herbs? or will it be a favored vegetable this time. With my transatlantic move I am bowing out of this week’s WHB, but plan to be back soon.

  15. Lucky you to be able to grow this hot weather beauty. As soon as I feel Fall coming on I think of butternut squash – in soups, in stews and just cubed and roasted. You made a lovely looking dish.

  16. Bea, thanks. I’m trying an experiment today freezing some sage so I can have it all winter.

    Skinny Gourmet, good luck with the big move. It sounds like such a wonderful adventure!

    Christine, thanks. Nice to see your face pop up! Hope you’re not working too hard!

  17. Kalyn, that is really tempting. Nice series of photos. too. Now that you have made squash with sage, try bay, then try stuffing pasta with it. Then invite me to dinner. (oops, darned out loud voice!)

    Do we get a hint about next week’s shindig so we can plan?

  18. KM, there will be a post on Monday with *lots* of details, but the actual two year celebration week isn’t until October 8-14. But something fun is happening between now and then, so keep in touch!

  19. Hmm, now you have me thinking. Orange food! That’s it–you will ask us to make orange colored food for the celebration???

  20. Sher, it isn’t orange food. And I’m also not requiring everyone to cook with cilantro either!

  21. Hi Kalyn,
    Thanks for linking to my Chana Masala! Your recipe looks great–I love butternut squash cooked ANY way.
    Julie

  22. Considering how much I hate washing dishes, this recipe is just perfect!

    I’ve been wanting to rejoin WHB for ages (er, what, a year and a half?), so it’s pretty cool to be catching up here just before your big party!

    Hmmm… not orange food, not cilantro… Oh! Cooking with tin foil? ::g::

  23. Julie, you’re welcome, and me too on the butternut squash.

    Miz D, nice to see your name pop up! Nope, tin foil is not what makes this recipe perfect for the celebration.

  24. Congratulations, Kalyn! That squash looks beautiful!! And it sounds delicious prepared that way. (If you have any more, you must try making squash ginger soup garnished with lime)

    -Elizabeth

  25. Love winter squash. Love orange food. Love fall.

  26. Man, this is another fabulous squash idea. Keith is big on wrapping veggies in foil and putting them on the grill; maybe I can get him to try this. My sage is still going, too. Mmm.

  27. Great way to cook squash outdoors!
    I never ever peel butternut squash, even late in winter.

  28. P.S.:
    Sage really freezes well. I like to toast the frozen leaves in a bit of olive oil til they are fragrant.

  29. Merisi, my grandma always cooked it without peeling, but I like the way the flavors get absorbed into the squash better when it's peeled. And I do freeze my sage, every year!

  30. I'm always looking for recipes to use the sage in my garden; it's one of the herbs that hangs on long after others have succumbed to the cold. And of course I love butternut squash, too!

  31. Pingback: 25 Foil Packet Dinners! Easy Camping Ideas Here!

  32. Oooh, I love the combination of squash and sage! This dish looks fantastic!

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