Prep: 5 mins. Cook: 10 mins. Serves: 4 Servings.
• ½ cup olive oil
• ½ cup coconut sugar or brown sugar
• 1 tsp salt
• 1 tsp black pepper
• 2 lbs butternut seeds removed
• ¼ cup pine nuts lightly toasted
• ½ cup fresh basil leaves chopped
• 1 cup shaved Parmigiano-Reggiano cheese
• 1 tbsp orange zest
• ⅕ tsp red chili flakes
• 2 lemon cut into wedges
1. Whisk together olive oil, sugar, 1 tsp salt, and pepper chili flakes.
2. Cut squash slices into ½ to 1-inch half-moon slices, brush both sides with sugar mixture.
3. Turn Ventray Grill to medium-high heat, spray cooking spray on the grill, and place squash, cover and cook until tender, about 6 to 8 mins each side.
4. Transfer squash to a platter, sprinkle pine nuts, basil, cheese, orange zest, and serve with lemon wedges.
