RECIPE: Grilled Butternut Squash with Blue Cheese & Walnuts
Published: Friday, September 25, 2020
By: Nicole Hartshorn
Captain Tom is in big trouble! Would you believe he said the “S-word” in front of our Little Skippers the other day?! It’s not even officially fall yet and he has the nerve to say the word “SNOW” to me and the kids!
Now, I know the summer boating season is winding down for most and the bright green landscape is slowly turning to a beautiful, rustic red. The air is feeling a little less heavy and has a crispness to it at night... but there are still boating times to be had.
Fall, or even winter, boating is much different than summer boating, becoming more scenic and relaxing. There is a peaceful, quiet quality on the rivers and lakes when the winter season is impending. There are less boats, which means more nooks and crannies to explore, and less hustle and bustle, which means more relaxation.
While some people might go for train rides or long car rides in search of that fascinating fall foliage, we enjoy a low-cruising-speed boat ride along the vacant shore lines of the St. Lawrence River. The sights and sounds of cooler weather make for such an enjoyable off-season adventure! For my crew, our vessel will stay in the water well into the fall or even up until the weatherman speaks of that nasty S-word.
I thought this would be a good time of year to share a recipe that utilizes a delicious off-season hardy vegetable with a slightly sweet and nutty flavor—the butternut squash. This versatile veggie has butt-kicking antioxidants and a low caloric count that has definitely earned a top rank in the winter squash family!
Cheers!
The River Gal
Instructions:
Heat your boat grill to a medium/high setting. Cut your butternut squash in half lengthwise, and remove the seeds with a spoon. Leaving the skin on, cut the squash into 1/2 inch slices—making a half moon shape—and set them aside.
In a mixing bowl, add the warmed and softened coconut oil, the brown sugar, and the crushed black pepper. Then, whisk together.
Next, dip those half moon slices of delicious squash into the mixture and give them a good soak just before adding them to the hot grill. Turn them often to prevent the sugar from burning. They will cook quickly, so only 3-4 minutes on each side will suffice.
Once the squash is tender and you notice grill marks, remove them from the heat and pile them on a serving platter. While still hot, sprinkle the blue cheese crumbles and the finely chopped walnuts on top before serving. The crumbles will slightly melt and become creamy and the walnuts will give a satisfying little crunch to the dish. Holy “SNOW,” that sounds good!
First Mate Facts: Botanically speaking, butternut squash would be considered a fruit but is used in the culinary world as a vegetable!
About the Author
Nicole Hartshorn – The River Gal – has been featured in “Thousand Island Life Magazine” and “Sea Ray Living”. Nicole is also the author of “River Entertaining: Food and Drink Ideas for Boaters in the Thousand Islands”, published by Friesen Press.
This article first appeared in the Fall Issue (Sep/Oct) 2020 of Great Lakes Scuttlebutt magazine.
tags: Recipes
