Try out Grilled Butternut Squash for your next BBQ! Butternut squash is grilled and topped with a bold brown sugar-chili-lime marinade for the perfect summer flavor combination. This recipe is simple to follow and only takes about 20 minutes from start to finish!
You're going to love this grilled butternut squash with chili and lime for your next summer barbecue! You can make it outside on the grill, or inside on a griddle pan. Plus, it's quick and makes a great salad topper or side dish.
That smoky charred flavor from the grill means that the warmer weather is here! Plenty of grilled food is enjoyed including this recipe for grilled butternut squash.
Butternut squash is a winter squash that has a sweet nutty taste and is rich in vitamins in minerals. And even though there are tons of ways to cook it, we love grilling this winter squash in the summertime or any time of the year!
The smoky char-grilled flavor adds a delicious dimension to the sweet squash. It's then topped with a chili-lime marinade for the perfect summer flavor combination that can be served with any main course or other BBQ side dishes.
This grilled squash recipe is simple to follow and only takes about 20 minutes from start to finish!
Looking for more grilled recipes? Try Grilled Zucchini, smokey Grilled Eggplant Steaks, Grilled Nectarines with maple and brown sugar, Grilled Leeks with lemon and parmesan, and Persian Grilled Vegetable Tofu Skewers.
Why You'll Love This Recipe
The smoky grilled flavor is paired perfectly with the sweet and nutty taste of butternut squash.
It's a quick and easy grilled butternut squash recipe that only takes 20 minutes to make!
This dish is perfect for any summer BBQ or gathering as a healthy side dish.
You can enjoy it any time of the year if you have an indoor grill pan.
- Butternut Squash - You'll need fresh butternut squash chopped into wedges that make them the perfect shape for grilling.
- Cooking Oil - Helps bind the marinade together and keeps it from sticking on the grill.
- Brown Sugar - Enhances the natural sweetness of the butternut squash and pairs well with the rest of the ingredients.
- Salt & Pepper - Balances the sweet and savory flavors of the squash.
- Lime Zest & Juice - Adds a bright pop of acidity and citrus flavor to the marinade making it perfect for the warmer months.
- Garnish - Top with red chili flakes and chopped cilantro to add a kick of spice and to enhance the fresh flavors.
Please see the recipe card below for quantities.
Wondering how to make this Grilled Butternut Squash recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Heat up the grill: Turn on a gas grill, light the charcoal, or heat up a grill pan to medium-high heat (350-400F).
Cut the butternut squash: Wash the outside of the squash well. Using a sharp knife, carefully cut the butternut squash in half and scoop out and discard the seeds. There is no need to peel the squash. Place the half squash on the cutting board with the cut side down (so it doesn’t roll) and cut in half again, then slice into ½-inch slices.
For faster cooking (OPTIONAL): Microwave or steam the squash pieces for a few minutes to soften the inside before tossing in the dressing.
Marinate the squash: Mix the oil, brown sugar, salt and pepper, and lime juice in a large bowl. Add the squash pieces and toss to coat. Reserve any leftover dressing.
Grill the squash: Place the squash onto the grate and grill (uncovered) for 10 minutes, or until tender, turning occasionally until the squash is tender on the inside with a light char on the outside.
Garnish and serve: Place the cooked squash onto a serving plate, drizzle with any leftover dressing, and sprinkle with the lime zest, chili flakes, and cilantro. Enjoy!
Cutting butternut squash can be very dangerous if you don't have the right tools. Always use a sharp knife when cutting squash as a dull knife is more dangerous than a sharp one.
Make sure all of the squash pieces are cut at the same size and thickness to ensure they all cook at the same time.
The amount of time it takes to cook butternut squash on the grill will depend on how hot your grill is and how thick your pieces of squash are. You want your grill to be hot, but not too hot that the sugar caramelizes and burns.
If you don't have a grill, you can cook the squash in the oven on a baking sheet at 400F for 20-25 minutes.
Grill the squash faster by pre-cooking it a little first in a microwave or steam over a pot of boiling water for a few minutes before marinading.
Serve with a hearty savory main course like Mushroom Wellington.
Chop up any leftovers into cubes and add to a Vegan Vegetable Stew.
Try using other types of winter squash such as kabocha, acorn, or honeynut squash. Keep in mind that the cooking time will vary.
If you don't like cilantro, try using chopped parsley or chives instead.
For a spicier dish, add more chili flakes, or try using diced jalapeños in the marinade.
Replace the brown sugar with honey or maple syrup for a different kind of sweetness.
Instead of lime juice, try lemon, orange, or grapefruit juice and zest to change up the flavor.
Leftover grilled butternut squash can be stored in an airtight container in the fridge for up to four days.
You can also freeze grilled butternut squash for up to three months. Place cooled grilled butternut squash on a sheet pan in a single layer on top of parchment paper. Once frozen solid, add to a freezer-safe bag. Thaw overnight in the fridge before reheating.
Most types of squash don't need to be peeled before cooking as the skin is edible. For grilled butternut squash, there is no need to peel the skin as it will become soft when grilled.
The key to grilled butternut squash is to not overcook it. Butternut squash should be grilled for about ten minutes, or until tender with a light char.
Yes! If you don't have a grill, you can cook the squash in the oven on a baking sheet at 400F for 20-25 minutes.
More Butternut Squash Recipes
- Stuffed Butternut Squash
- Maple Roasted Butternut Squash
- Creamy Mushroom Pasta with Butternut Squash
- Butternut Squash Muffins
- Butternut Squash Salad
- Roasted Butternut Squash Soup
- Stuffed Butternut Squash (vegan)
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
Did you make this recipe?
Head down to the comments and leave a ⭐ star rating!
Share with #veggiedesserts on social media so I can see your creations.
Follow me on Instagram, Facebook, Pinterest, and Twitter.
Grilled Butternut Squash
- 1 pound Butternut Squash 450g
- 2 tablespoons oil
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons lime juice
- 1 tablespoon lime zest
To serve (optional)
- ½ teaspoon red chili flakes
- 2 tablespoons chopped cilantro
- Heat a grill until hot.
- Meanwhile, prepare the butternut squash: Wash the outside of the squash well. Using a sharp knife, carefully cut the butternut squash in half and scoop out and discard the seeds. There is no need to peel the squash.
- Place the half squash on the cutting board with the cut side down (so it doesn’t roll) and cut in half again, then slice into ½-inch slices.
- TIP: To make them cook quicker on the grill, microwave or steam the squash pieces for a few minutes before tossing in the dressing.
- Mix the oil, brown sugar, salt and pepper and lime juice in a large bowl. Add the squash pieces and toss to coat. Reserve any leftover dressing.
- Place the squash onto the grate and grill (uncovered) for 10-15 minutes, or until tender, turning occassionally.
- Place the cooked squash onto a serving plate, drizzle with any leftover dressing, and sprinkle with the lime zest, chili flakes and cilantro.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.