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.
