Grilled Butternut Squash and Red Onion with Honey Chili Lime Vinaigrette  

Georgia Grown

Here in the Georgia Grown kitchen, we love our turkey smoked on the locally sourced and world famous Big Green Egg, and the sides often tend to get the same smoke-kissed treatment. Whether you’re planning small, pandemic-era gathering outside, or simply just need the oven space, this grilled butternut squash dish can be prepped ahead, set aside and put on the grill just after taking the turkey off to rest.  

This recipe also includes instructions for roasting the squash seeds (hint: just like pumpkin seeds!), a no-waste way to add a bit of crunch, but commercially roasted & salted pumpkin seeds will work just as well.  

Serves 4-6 


  • 1 large red onion 
  • 1 medium Georgia Grown butternut squash 
  • Salt and pepper 
  • 3 tablespoons pumpkin seed oil or olive oil, divided 
  • 1 tablespoon Georgia honey
  • 1/2 teaspoon chopped fresh garlic 
  • 1/4 teaspoon ancho chili or chipotle chili powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper (optional)
  • teaspoon lime zest, from one lime, divided
  • 1 tablespoon freshly squeezed lime juice 
  • 2 tablespoons roasted and salted pumpkin seeds, or roasted butternut squash seeds (see instructions below for roasting the seeds) 
  • Cilantro leaves, for garnish (optional)


With a sharp knife, trim, peel, and remove the seeds of the butternut squash.  


If using squash seeds for garnish, reserve the seeds. Preheat oven to 350 degrees. Remove seeds from pulp with your fingers and set aside in a bowl. Drizzle with ½ teaspoon oil, salt and pepper to taste (add a pinch of chili powder if you like), and toss to coat. Place seeds on a small baking sheet, and roast for 15-20 minutes. Let cool completely before using.  


Cut butternut squash in ¼ inch thick slices and place in a bowl. Trim the stem and root ends of the onion and peel off the papery skin. Slice the onion into ¼ inch thick rounds, place in another bowl, then separate the rings. Divide oil between the two bowls to coat the vegetables, then season with salt and pepper and toss. Set aside the vegetables until ready to grill. 


Make the vinaigrette: Place honey, chopped garlic, chili powder, smoked paprika, cayenne pepper if using, and half the lime zest in a small microwave safe bowl. Microwave for 20 seconds. Add the lime juice, then drizzle in the remaining oil while whisking with a fork. Season with salt and pepper. Set vinaigrette aside. 


Prepare a Big Green Egg or other charcoal grill to 350 degrees. Grill squash directly on the grill grateflipping once, until charred with grill marks and tenderabout 20-25 minutes. Return the squash to the bowl and set aside. Grill onions in a wide, perforated grill basket or a cast iron skillet, tossing occasionally, also until tender and beginning to char, about 10 minutes. Add the onions to the squash in the bowl.  

 Toss the hot vegetables with the vinaigrette and arrange on a serving dish, pouring excess vinaigrette over the top. Garnish with squash or pumpkin seeds, cilantro leaves, and a squeeze of lime juice. Serve warm or at room temperature.