This recipe screams fall, with both flavor and color.

Total Time: 30 minutes
Servings: 8


For the Squash

  • Red Oak Grilling Planks
  • 4 small Autumn Squash, I used a variety
  • 2 Tbsp Butter, melted
  • 2 Tbsp Olive Oil
  • Kosher Salt and Pepper

For the Dressing

  • ¼ Cup Ginger Beer
  • ¾ Cup EVOO
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Lemon Juice


  • 4 Tbsp Pomegranate Seeds
  • 1 Tbsp Sage Leaves, sliced thin
  • 1 Orange, peeled and segmented
  • Parmesan Cheese, for shaving

Chef's Tip

Cut the squash into the same size pieces but use different shapes to add more contrast.


  1. Preheat a grill or oven to 400°F, soak the planks in hot water for at least 15 minutes.
  2. Peel and deseed the squash, cut into 2” pieces.
  3. Toss squash with the butter and oil, season with salt and pepper.
  4. Place the squash on soaked planks and put on the grill or in the oven. Cook for 25 minutes or until tender.
  5. While the squash is cooking, make the dressing. Measure the ginger beer, mustard, and lemon into a blender. With the machine running, add the oil in a steady stream until completely emulsified.
  6. Remove the squash from the grill and wait for 10 minutes or so before tossing in the dressing.
  7.  Arrange the squash on a platter and garnish with pomegranate, sage, orange segments, and shaved parmesan.
  8. Enjoy!

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Red Oak Grilling Planks