Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully peel the 1 medium butternut squash, remove the seeds, and then slice it into eight 1-inch thick

2. 2

   Whisk together 1 tablespoon of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a small bowl, then brush both sides of the eight butternut squash steaks with the seasoned olive oil.

3. 3

   In a separate saucepan, combine 0.5 cup of apple juice, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, 1 teaspoon of fresh thyme, and 0.5 teaspoon of fresh rosemary, then bring the mixture to a gentle simmer over medium heat for 5 minutes until it slightly thickens into a glaze.

4. 4

   Preheat a grill to medium-high heat, then carefully place the eight seasoned butternut squash steaks directly onto the hot grates.

5. 5

   Grill the butternut squash steaks for 4 minutes on each side, turning them once, until grill marks appear and the squash begins to soften.

6. 6

   Brush both sides of the grilled butternut squash steaks with the apple-herb glaze during the last 2 minutes of grilling, allowing it to caramelize lightly.

7. 7

   Remove the eight glazed butternut squash steaks from the grill and let them rest for 2 minutes before serving.

8. 8

   Drizzle each serving with 1 tablespoon of Dijon mustard for an authentic German flavor before presenting.