Grilled squash & pineapple

Grilling foods that are sweet usually yields a delicious result—and these two beautiful, carb-rich foods are no exception.

PREP TIME

15 minutes

COOKING TIME

45 minutes

YIELD

8 servings

 

1 whole butternut squash

1/2 of a pineapple, skinned and sliced into 1 inch pieces

1/4 cup melted butter, ghee,
or coconut oil

1-2 tablespoons Smoky Spice Blend

Sea salt to taste

1/4 cup shredded coconut for garnish

 

SIDE NOTE

If you don’t have an outdoor grill, you can use a grill pan indoors to get the same effect.

CHANGE IT UP

Grill any kind of fruit that you can slice into thick pieces: apples, pears, peaches, or even whole figs!

 

NUTS

EGGS

NIGHTSHADES

FODMAPS

 

Preheat oven to 375°F.

Remove the skin from the butternut squash with a vegetable peeler, then slice it in half lengthwise and remove the seeds. Slice into 1 inch pieces and roast for 30 minutes or until fork-tender.

Brush the roasted butternut squash and pineapple slices with the melted butter or coconut oil, then place onto a grill over medium heat.

Grill the butternut squash and pineapple for approximately 3-5 minutes per side, or until grill marks appear.

Garnish with shredded coconut and serve warm.