Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a grill or a grill pan to medium-high heat.

2. 2

   Peel 1 medium butternut squash, remove its seeds, and cut it into 0.5-inch thick slices.

3. 3

   In a large bowl, toss the 2 pounds of butternut squash slices with 2 tablespoons of olive oil, 1 teaspoon of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until evenly coated.

4. 4

   Grill the seasoned butternut squash slices for 4-6 minutes per side, or until tender and nicely charred, setting them aside on a platter.

5. 5

   To prepare the romesco sauce, roast 2 medium ripe tomatoes and 1 large red bell pepper on the grill until softened and charred, then remove the skin and seeds from the pepper.

6. 6

   In a food processor, combine the roasted tomatoes and red bell pepper with 0.5 cup of blanched almonds, 2 cloves of garlic, 2 tablespoons of sherry vinegar, 0.25 cup of extra virgin olive oil, 0.5 teaspoon of smoked paprika, 0.25 teaspoon of cayenne pepper if using, 0.25 teaspoon of salt, a pinch of black pepper, and 2 slices of rustic bread if using, then blend until the sauce is smooth.

7. 7

   Serve the grilled butternut squash slices warm, generously drizzled with the freshly made romesco sauce.