Butternut squash is seasoned with two of my "go-to" seasonings...Whiskey Oak Smoked Salt and Whiskey Oak Smoked Sugar. This meaty, salty/sweet/smokey squash is the perfect side dish, entree, or even the start of a hearty soup.
Preheat grill to medium-high (indirect) or heat oven to 400.
Carefully peel butternut squash and cut off ends. Cut vertically through the squash forming 1/2" thick rounds (note as you get to the big end you will find some of the rounds will have seeds in the middle). Use spoon to remove seeds and strings from any slices containing them.
Lay rounds out on sheet of foil and brush (or spray) with olive oil. Liberally season (sprinkle) with Whiskey Oak Smoked Salt, grind on pepper, and sprinkle with Whiskey Oak Smoked Sugar. If you are using spray oil you can now spray quickly across the top to "glue" the seasonings to the squash.
Easy Grill Method: Place squash rounds, on foil, atop the "warming rack" of your grill and let cook, with grill lid closed, as your grill is warming up. Roast 15-20 minutes or until golden brown and tender when pierced with a fork.
Indirect Grill Method: Place squash rounds, atop foil, on indirect heat side of your grill and cook, with grill lid closed, approximately 15-20 minutes or until golden brown and tender when pierced with a fork. NOTE: You can start on hot side of grill and sear grill marks before moving to indirect side if desired but I find I lose a lot of my good smoked seasonings when doing this and have to re-apply.
Oven Method: Place squash rounds, on foil, onto baking sheet and bake in preheated oven for 15-20 minutes or until golden brown and tender when pierced with a fork.
Squash can be topped with a dollop of butter before serving if desired. Enjoy!
