- 1 butternut squash
- Extra virgin olive oil
- Sea or kosher salt
- Fresh milled pepper
- Fresh herbs for garnish (such as rosemary thyme, or savory)
Ingredients
- Peel the squash and cut in half lengthwise. Remove seeds and cut squash top to bottom into long thin slices about 1/4-inch thick.
- Brush slices with extra virgin olive oil, sprinkle with salt and pepper, and place on a hot grill for 3 minutes. Turn slices over and grill for another 2 minutes.
- Plate the squash slices and top with sliced roasted lamb or grilled sliced beef. Drizzle with extra virgin olive oil and garnish with fresh herb stems.
Directions
Tips/Techniques
This segment appears in show #3207.
Recipe courtesy of Michel Nischan
© 2007 Michel Nischan
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