Grilled Butternut Squash with Anchovy Butter Dressing

Squash often feels relegated to a specific season, appearing predictably on holiday tables in cozy roasts and purees. But this recipe offers a refreshing and assertive departure from the usual autumnal routine. Grilled Butternut Squash with Anchovy Butter Dressing utilizes the high, dry heat of the grill to transform the natural sugars and robust texture of butternut squash into something entirely different. The smoky char from the grates perfectly balances the squash’s inherent sweetness, creating a complex and savory side dish.

What elevates this recipe, however, is the dressing. Anchovy butter might sound daunting to some, but for those initiated in its savory depths, it is a game-changer. The anchovies dissolve completely, leaving behind an incredible umami backbone and salinity, which, combined with rich butter, garlic, and bright lemon, makes this squash anything but boring. It’s a bold, sophisticated dish that challenges preconceptions and results in an incredibly satisfying, flavorful outcome.

Why This Recipe Works

This grilled butternut squash recipe succeeds because of its thoughtful balance of flavors and textures, making it more than the sum of its parts.

• Complexity of Flavor: The main appeal is the complex interplay of tastes. The high heat of the grill creates smoky notes and caramelized edges on the naturally sweet squash. This is contrasted and amplified by the salty, savory depth of the anchovy butter and the bright acidity of fresh lemon, creating a profile that is satisfyingly layered.
• Textural Contrast: Achieving a desirable texture is easy with this method. The grilling allows the exterior of the squash to get slightly charred and crispy, while the interior remains incredibly tender and almost buttery, providing a delightful contrast with every bite.
• Effortless Elegance: While it sounds sophisticated, the process is quite simple. Roasting squash can be time-consuming; grilling is significantly faster and adds more character. The dressing comes together in minutes. This makes it an attainable dish for a weeknight but special enough for guests.
• Broad Appeal (Even for Skeptics): Even those hesitant about anchovies will find themselves enjoying this dressing. The anchovies provide essential seasoning and umami rather than a distinct fishiness, working harmoniously with the butter and squash.
• Vibrant Presentation: The vivid orange of the squash, the deep green of the parsley garnish, and the golden butter dressing create a beautiful and appetizing plate that enhances any meal.

Ingredients You’ll Need

To make this recipe successfully, you’ll need the following ingredients. Quality matters here, especially for the anchovies and produce.

• 1 medium butternut squash (about 2.5–3 lbs): Select one that feels heavy for its size with firm, smooth skin. Look for a long, straight neck, which is easier to slice into uniform pieces.
• 3 tablespoons extra virgin olive oil: This is used for coating the squash before grilling, ensuring even cooking and flavor.
• 1 teaspoon kosher salt: I prefer Diamond Crystal. If you use Morton, start with 3/4 teaspoon and adjust.
• 1/2 teaspoon freshly ground black pepper: Freshly ground peppercorns offer significantly more aroma and depth.
• 4 tablespoons unsalted butter: European-style butter, with higher fat content, will result in an even richer dressing, but any good unsalted butter works well.
• 4–5 high-quality anchovy fillets (oil-packed): These are essential. Choose oil-packed fillets, as they are plump and melt down best. (See notes on substitution).
• 2 large cloves garlic: Finely grated or minced to infuse the butter thoroughly.
• 1 lemon: You will use both the finely grated zest and the freshly squeezed juice for brightness and complexity.
• 1/4 cup fresh Italian flat-leaf parsley: Finely chopped. This provides a necessary fresh element and vibrant color to finish the dish.
• Flaky sea salt (optional, for finishing): Such as Maldon, to add a satisfying, crunchy salinity.
• 1/2 teaspoon red pepper flakes (optional): Add this if you enjoy a subtle heat to contrast the sweetness and rich dressing.

Substitutions and Notes

• Anchovy Alternatives: If you absolutely cannot find or prefer not to use anchovy fillets, you can substitute 2 teaspoons of anchovy paste or, as a last resort, 1 teaspoon of high-quality fish sauce (such as Red Boat) combined with the melted butter and garlic. However, the fillets offer the best texture and depth for this dressing.
• Squash Variety: While butternut squash is ideal, this recipe would also work with other firm winter squashes, such as acorn squash (cut into wedges) or kabocha squash.

How to Make [Grilled Butternut Squash with Anchovy Butter Dressing]

This recipe is straightforward, but pay attention to the cutting technique and grilling cues for the best result.

1. Preheat the Grill: Start by preheating your gas or charcoal grill to medium-high heat (around 400–450°F). Ensure the grates are clean and lightly oiled to prevent sticking.
2. Prepare the Squash: This is the most critical preparation step. Start by cutting a thin slice off the top and bottom of the butternut squash to create flat surfaces. With a sharp chef’s knife or a heavy-duty Y-peeler, carefully peel the entire squash, removing all the tough beige skin until you reach the bright orange flesh.
   • Cut the bulbous end of the squash off where it meets the straight neck.
   • Cut the neck portion into 3/4-inch thick rounds. (Uniformity here is key for even cooking).
   • For the bulbous end, cut it in half lengthwise, and use a spoon to scoop out and discard the seeds and pulp.
   • Slice these hollowed-out halves into 3/4-inch thick half-moon shapes.
3. Season the Squash: In a large bowl, combine the prepared squash pieces with the 3 tablespoons of extra virgin olive oil, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper. Use your hands to toss thoroughly, ensuring every piece is well-coated.
4. Grill the Squash: Arrange the seasoned squash pieces directly on the hot grill grates in a single layer. Close the lid and cook for 5–7 minutes. Flip the pieces, close the lid again, and continue grilling for another 5–7 minutes. The squash is ready when you see dark, pronounced grill marks and the thickest parts are tender and can be easily pierced with a fork. You should see caramelized, slightly blackened edges.
   • Transfer the grilled squash to a large, wide serving platter.
5. Make the Anchovy Butter Dressing: While the squash is grilling (or just after), prepare the dressing in a small saucepan. Melt the 4 tablespoons of unsalted butter over medium heat. Once melted and starting to foam, add the 4–5 minced anchovy fillets and 1/2 teaspoon red pepper flakes (if using). Cook, stirring and using your spoon to mash the fillets, for 1–2 minutes until they have completely dissolved into the butter. Add the minced garlic and cook for an additional 30 seconds to 1 minute, just until fragrant, being careful not to let the garlic brown.
6. Finish and Dress: Immediately remove the saucepan from the heat. Whisk or stir in the lemon zest, 1 tablespoon of freshly squeezed lemon juice, and half of the chopped fresh parsley. Taste and adjust with more lemon juice if needed, keeping in mind the dressing should be savory, rich, and bright.
7. Serve: Pour the warm anchovy butter dressing generously over the grilled squash on the platter. Finish by sprinkling with the remaining fresh parsley and, if desired, a pinch of flaky sea salt. Serve immediately while the dressing is warm.

Smart Tips for Better Results

To achieve the best possible grilled squash with the most flavorful dressing, keep these pointers in mind.

• Seek Uniform Slices: Consistency in thickness (about 3/4-inch) is essential. If pieces vary in size, some will be charred and soft while others remain firm. This ensures a uniform texture and that everything finishes at the same time.
• Embrace the Char: Don’t fear the dark, blackened grill marks. Those caramelized edges are crucial; they provide the deep, smoky flavor that cuts through the sweetness of the squash and balances the rich dressing. This is the difference between good and great grilled squash.
• Don’t Let the Garlic Brown: Garlic becomes bitter quickly when it browns. Add the garlic to the hot butter at the very end and cook just until you smell its fragrance, then immediately remove the pan from the heat.
• Warm the Platter: For an extra touch that keeps your food hot, warm the serving platter in a low oven (around 200°F) before adding the squash.
• Mashing the Anchovies: Use the back of a wooden spoon to vigorously mash the anchovies as they cook in the butter. This helps them dissolve quickly and completely into the fat, creating a smooth dressing.

Common Problems and How to Avoid Them

Here’s how to prevent potential issues and ensure success.

• Squash Sticking to the Grill: Make sure the grill grates are thoroughly cleaned and well-oiled before adding the squash. Tossing the squash in olive oil also helps significantly. If a piece seems stuck, give it an extra 30 seconds; it will usually release once a good char has formed.
• A Fishy Tasting Dressing: This happens if the anchovies don’t cook down properly or if they are low quality. Be sure to use oil-packed fillets and let them fully dissolve into the butter. The resulting flavor should be robust and savory, not distinctly fishy.
• Bland Squash: If the squash tastes under-seasoned, it’s likely because not enough salt was used before grilling. Season well before they go on the grill. The dressing adds significant flavor, but the squash itself needs a base level of salt. You can always correct it with a sprinkle of flaky sea salt at the end.
• Uneven Cooking: This is almost always due to variable slice thickness. Using a heavy duty peeler to get a clean slice and taking your time to slice uniformly will eliminate this issue.

Variations You Can Try

While this version is exceptional, there are other ways to adapt the flavors to your preference or occasion.

• Add Herbs: In addition to or instead of parsley, you could add chopped fresh thyme or fresh sage leaves to the butter when you add the garlic. These earthy herbs are wonderful with squash.
• Include Nuts: For texture and flavor, finish the dish with a sprinkle of toasted, chopped walnuts or almonds.
• Make It Smoky: Add a 1/2 teaspoon of smoked paprika to the butter along with the garlic for an extra layer of smoky complexity.
• Swap the Sweetness: Substitute other winter squashes. Acorn squash, cut into wedges, works particularly well, though you should avoid eating the peel of acorn squash.
• A Different Citrus: Try lime juice and zest instead of lemon for a brighter, slightly different acidic profile.

What to Serve With It

This grilled butternut squash is incredibly versatile. It makes an excellent:

• Sophisticated Main Course: Serve it as a lighter, vegetarian (or rather, pescatarian) main dish. It’s hearty enough on its own, perhaps with some crusty bread to sop up the dressing and a simple green salad on the side.
• Elevated Side Dish: This pairs perfectly with grilled or roasted meats. Try it alongside a simple steak, roast chicken, pork chops, or even substantial fish like salmon or cod.
• Great Brunch Addition: This unique side makes an impressive appearance at brunch alongside eggs and bacon.
• Salad Component: Use any leftover cold grilled squash as a significant component in a substantial salad with greens, nuts, and perhaps a goat cheese crumble.

How to Store Leftovers and Reheat

While best served warm and fresh, leftovers are manageable.

• Storage: Allow the grilled squash to cool completely to room temperature. Transfer any remaining squash and dressing to an airtight container. Keep in the refrigerator for up to 3 days. The butter in the dressing will solidify upon cooling.
• Reheating: The best way to maintain texture is to reheat gently. Avoid the microwave, which can turn the squash mushy.
  • Place the squash pieces on a foil-lined baking sheet and reheat in a 350°F (175°C) oven until just warmed through, about 10–15 minutes.
  • Alternatively, you can briefly reheat in a skillet over medium-low heat with a small splash of water or oil to help create steam and loosen the dressing.
  • If the dressing has solidified on the squash, it will liquefy as it reheats.

Approximate Nutrition Per Serving

This recipe serves 4 as a robust side dish. The values are estimates for informational purposes only and can vary based on the specific size of the squash and ingredients used.

(Per Serving, based on 4 servings):

• Calories: 310
• Protein: 6g
• Total Carbs: 35g
• Fat: 18g
• Fiber: 7g

Final Thoughts

This Grilled Butternut Squash with Anchovy Butter Dressing is a compelling argument for expanding your squash horizons beyond simple roasts and purees. By using the high heat of the grill to add smoke and char, we unlock a complex flavor and texture that is deeply satisfying. The bold, umami-rich anchovy butter is the perfect counterpart, creating a sophisticated and memorable side dish that challenges expectations.

It’s a straightforward technique that delivers exceptional results. This dish is an excellent option for when you want to make something special and unexpected but still completely attainable. Make this for your next dinner party or as a treat for yourself; you’ll be delighted by how much character and flavor a bit of grill and a savory butter can bring to a simple butternut squash. Enjoy the process and, especially, the vibrant, layered final result.