Fire-roasted butternut squash is perfectly soft and sweet inside, with a lightly charred exterior that just can't be replicated in an oven. Here, it's paired with creamy ricotta, fresh sage, and toasted pine nuts for a great seasonal side dish.
Why this recipe works:
- Cutting the squash into one-inch cubes increases surface area and makes them big enough to avoid falling through the grates.
- Roasting the squash near, but not directly over, a medium-high fire cooks them through while removing moisture from the outside.
- The dried exterior browns quickly over direct heat, giving the cubes a light layer of char.
Place pine nuts in a cast iron skillet over medium-high heat. Toast until fragrant and lightly browned. Transfer pine nuts to a small bowl and set aside.
Place squash in a medium bowl and toss with olive oil. Season with salt and pepper to taste.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place squash on cool side of grill, close to, but not directly over, the coals. Cover and cook until tender all the way through, about 30 minutes, flipping squash after 15 minutes for even cooking. Move squash to hot side of grill and cook until lightly charred on all sides, about 1 minutes per side. Transfer to a serving platter.
Top squash with dollops of fresh ricotta, pine nuts, and sage. Season with additional salt and pepper to taste; serve immediately.