Butternut Squash with Vin Cotto

Updated August 30, 2016

Chef

Cookbook

Although it’s considered a winter squash, butternut is now available almost year-round. I particularly love it right when it comes into its real season, mid-to late September, about the same time that tomatoes are at their best for me. Marinating the sliced squash in olive oil and red wine vinegar with fresh rosemary and then cooking it on the grill makes a delicious and different late-summer dish.

Serves6

Cooking Methodgrilling

CostInexpensive

Easy

Total Timeunder 4 hours

OccasionCasual Dinner Party

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian

Equipmentgrill

Mealdinner

Taste and Texturegarlicky, herby, savory, sweet, winey

Type of Dishvegetable

Ingredients

1 medium butternut squash (1½ to 2 pounds)
½ cup extra-virgin olive oil
¼ cup red wine vinegar
3 tablespoons honey
1 tablespoon chopped fresh rosemary
4 garlic cloves, finely minced
Kosher salt
Vin cotto for drizzling

Instructions

Cut off the neck portion of the squash and cut it into ¼-inch-thick slices. Cut the bulb portion lengthwise in half, remove the seeds and membranes, and cut into ¼-inch-thick slices.
Combine the olive oil, vinegar, honey, rosemary, and garlic in a small bowl and mix well. Put the squash in a large baking dish or shallow bowl and pour the marinade over, turning to coat. Allow to stand for 2 hours at room temperature, or cover and refrigerate for as long as overnight, turning the squash occasionally.
Preheat a gas grill or prepare a fire in a charcoal grill.
Remove the squash from the marinade, draining well, and arrange in a single layer on one or two baking sheets; reserve the marinade. Season the squash on both sides with salt.
Arrange the squash on the grill (you will probably have to cook it in two batches) and cook until golden brown on the first side, 5 to 6 minutes. Turn and cook until browned on the second side and tender, about 5 minutes (the half-rings may take slightly less time than the whole slices). Transfer to a serving platter and drizzle with some of the reserved marinade. Cover with foil and let stand for 10 minutes.
Remove the foil, drizzle the squash with vin cotto, and serve.

2008 Mario Batali

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