Adapted from theclothesmakethegirl.
1 butternut squash
2 Tbsp exta virgin olive oil
2 Tbsp balsamic vinegar
1 tsp dried thyme
3 cloves garlic, peeled and smashed
freshly ground black pepper
- Peel squash and remove seeds. Cut in half lengthwise, then cut crosswise into 1/2-inch slices. Place squash in a container such as a glass baking dish or lidded storage container.
- Mix oil, vinegar, thyme, and garlic in a small bowl. Pour the marinade over the squash and toss to coat. Sprinkle with salt and pepper.Cover and refrigerate for at least one hour.
- Preheat grill to medium high. Using tongs, place squash segments on the grill grate, reserving marinade in the container. Grill for about 7-9 minutes per side or until squash is tender with charred edges and grill markings.
- Remove from grill and place back in dish with reserved marinade. Gently toss and let squash rest for 5 minutes before serving.
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