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This recipe by Morgan Ione is a great way to serve seasonal buttercup squash. It uses the Spark grill, which can be seen along with the spices we created for them by following the link below.
Cut your squash in half and remove the seeds. Cut each half into ½-inch-thick moons.
Preheat the grill to 500°F degrees.
In a small bowl, whisk together the olive oil and 1½ tablespoons of the Spiced Fleur de Sel. Add the squash and coat both sides of each piece with the mixture.
Place the squash pieces on the grill and cook for 10-15 minutes total, flipping them halfway. When done, they should have nice grill marks on both sides and be tender when poked with a skewer.
Remove the squash from the grill and finish with the walnuts, cheese, a sprinkle of the Spiced Fleur de Sel and a few turns of the pepper grinder. Serve warm.