Recipes Grilled Butternut Squash with Shallot Vinaigrette 4.0 (939) Add your rating & review Butternut squash tastes like a whole new vegetable when grilled—crisp, bright and not overly sweet. Slideshow: Butternut Squash Recipes By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Guy Ambrosino Active Time: 30 mins Total Time: 45 mins Yield: 6 Ingredients 1/2 cup finely chopped shallots 2 tablespoons white wine vinegar 1/2 teaspoon kosher salt 1/2 teaspoon sugar 1/4 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 (2- to 3-pound) butternut squash, neck only, peeled and sliced 1/4-inch thick Chopped fresh chives, for serving Directions Stir together the shallots, vinegar, salt, sugar and pepper in a small bowl. Slowly whisk in the olive oil until well combined. Set aside for at least 30 minutes for shallots to mellow. Heat a charcoal or gas grill to moderate heat. Grill the sliced squash, flipping when grill marks appear and the squash has softened slightly, 7 to 8 minutes per side. Remove from the heat and arrange in a shallow serving dish. Cover tightly with aluminum foil to keep warm and let steam, covered, for 10 minutes. Spoon the vinaigrette over the grilled squash, then garnish with the chopped chives. Serve warm. Make Ahead The shallot vinaigrette can be made up to 12 hours ahead of time and stored at room temperature in an airtight container. Rate it Print