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 and the touch of sage makes this perfect.
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. You can use My Top Ten Recipes for Butternut Squash to see more of my butternut squash faves!
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.
How to Make Foil-Wrapped Grilled (or Baked) Butternut Squash with Sage:
(Scroll down for complete printable recipe.)
- 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 (affiliate link).
- 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 butter and sea salt to season it at the very end.
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
- 6 cups butternut squash cubes (see notes)
- 2 T olive oil
- 30 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.)
- 2 tsp. Spike Seasoning (optional, but highly recommended)
- fresh ground black pepper to taste
- 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
- Preheat gas or charcoal grill to medium-high or preheat oven to 450F/230C.
- Wash sage leaves if needed, pat or spin dry, then cut into very thin strips.
- 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.
- Put squash into large bowl and toss with olive oil, sage, Spike Seasoning (affiliate link) if using, and black pepper. Stir until squash is well-coated with oil.
- 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.
- 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.
- 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.)
- 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.
- Toss squash with butter if desired, and season with sea salt. Serve hot.
- This will keep in the refrigerator for a few days and can be reheated in the microwave or in a pan on the stove.
If you're cutting up fresh Butternut Squash you'll need 1 very large or 2 regular size butternut squash for this recipe.
Recipe created by Kalyn, with inspiration from many recipes combining butternut squash with sage.
Amount Per Serving: Calories: 175Total Fat: 11gSaturated Fat: 4gUnsaturated Fat: 6gCholesterol: 15mgSodium: 754mgCarbohydrates: 22gFiber: 7gSugar: 4gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
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:
Check out Butternut Squash Recipes for more ideas using my favorite winter squash! 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.