Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare one medium butternut squash by peeling it, removing the seeds, and carefully cutting it into 1/2-inch thick planks or wedges, ensuring uniform thickness for even cooking.

2. 2

   In a medium bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of grated fresh ginger, 2 cloves of minced garlic, 1 teaspoon of Chinese Five-Spice powder, and 1/4 teaspoon of white pepper to create the glaze and marinade.

3. 3

   Place the butternut squash planks into a large Ziploc bag or shallow dish and pour half of the prepared glaze mixture over them, turning to coat each piece evenly; allow the squash to marinate at room temperature for 15 minutes.

4. 4

   Preheat your grill to medium-high heat (about 400°F or 200°C) and lightly brush the grill grates with 2 tablespoons of vegetable oil to prevent sticking.

5. 5

   Grill the marinated butternut squash planks for 4-6 minutes per side, brushing with the reserved half of the glaze mixture every 2 minutes during the last 6 minutes of cooking, until the squash is tender-crisp and shows appealing grill marks.

6. 6

   Remove the grilled butternut squash from the grill and arrange it on a serving platter, then immediately sprinkle with 2 thinly sliced scallions and 1 tablespoon of toasted sesame seeds before serving hot.