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Roasted Butternut Squash Hash

Recipe from Weber's Time to Grill™ by Jamie Purviance

Fuel Type: Gas
  • People

    Serves 4

  • Prep Time

    35 min.

  • Grilling Time

    20 to 30 min.

Ingredients
Instructions

the Ingredients

20151023095349 Ttg Sides 6
  • 60 milliliters extra-virgin olive oil
  • 1 tablespoon minced fresh sage leaves
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 butternut squash, about 910 grams, peeled, seeded, and cut into 2.5-centimeter cubes
  • 1 medium sweet potato, peeled and cut into 2.5-centimeter cubes
  • 1 large Granny Smith apple, peeled, cored, and cut into 2.5-centimeter cubes
  • 1 medium red onion, peeled and cut into 6 to 8 wedges
  • Finely grated zest of 1 orange

Instructions

  • Prepare the grill for direct cooking over low heat (120° to 180°C) and preheat the grill pan.
  • In a large bowl whisk the oil, sage, thyme, salt, and pepper. Add the squash, apple, sweet potato, and onion pieces and toss to coat evenly.
  • Spread the squash and sweet potato in a single layer on the grill pan. Scatter the apple and onion on top. Grill over direct low heat, with the lid closed, until tender, 20 to 25 minutes, mixing occasionally, separating the red onion layers as they soften. Transfer to a serving bowl and stir in the orange zest. Serve warm.
    Spread the squash and sweet potato in a single layer on the grill pan. Scatter the apple and onion on top. Grill over low heat, with the lid closed, until tender, 20 to 25 minutes, mixing occasionally, separating the red onion layers as they soften. Transfer to a serving bowl and stir in the orange zest. Serve warm.

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