Grilling butternut squash highlights the squash’s natural sweetness while crisping up the outside. Add a honey maple glaze with a little char and you have a delicious squash recipe worth eating all year long.A few tips when you’re grilling squash. Cutting the squash in half rounds creates a unique final presentation and keeps it from falling through the grate. If you want the squash to end up as little cubes either cook it on a grill pan or in a foil packet.
Start by peeling the squash and cutting it in half lengthwise. Scoop out the seeds and cut the squash in 1/2 inch thick rounds
Combine the melted butter, honey, chili powder, salt, and pepper with 1 tbsp of water.
On a medium grill, that has been preheated, spread the squash out on the grill. Paint each slice with the glaze. After coating one side, turn the squash over, coat the other side, and continue grilling for 8 to 10 minutes.
Flip the slices over, coat the other side with the glaze, and continue the process for another 8 to 10 minutes.
The squash is done when the slices are soft all the way through, but not floppy. The best tasting ones are the ones with a little char on the outside but aren't burnt.