Without peeling, cut the butternut squash into equal and slim slices. Rinse thoroughly beforehand. Grill on medium heat, about 10-12 minutes on each side or until they just start to brown and crisp. I added a dash of olive oil and generous amounts of salt and pepper in the last few minutes. Then let them cool and had them in a salad with ricotta salata, beans, sweetcorn and capers. No additional dressing required! Please note that this is relatively low Carb, especially due to the sweetcorn.

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