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Roasted Butternut Squash Hash

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

  • People

    Serves 4

  • Prep Time

    35 mins

  • Grilling Time

    20 to 30 mins

Ingredients
Instructions

the Ingredients

20151023095349 Ttg Sides 6
  • Completed step ¼ cup extra-virgin olive oil
  • Completed step 1 tablespoon minced fresh sage leaves
  • Completed step 1 tablespoon minced fresh thyme leaves
  • Completed step 1 teaspoon kosher salt
  • Completed step 1 teaspoon freshly ground black pepper
  • Completed step 1 butternut squash, about 2 pounds, peeled, seeded, and cut into 1-inch cubes
  • Completed step 1 medium sweet potato, peeled and cut into 1-inch cubes
  • Completed step 1 large Granny Smith apple, peeled, cored, and cut into 1-inch cubes
  • Completed step 1 medium red onion, peeled and cut into 6 to 8 wedges
  • Completed step Finely grated zest of 1 orange

Special Equipment

  • perforated grill pan

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for direct cooking over low heat (250° to 350°F) 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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