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Grilled Autumnal Skewers 

Fall is a beautiful time of year to spend outside before the chill of winter sets in. For a lot of us, it is a relief that the heat of summer is winding down. Although the mild weather is short, this is still a great time of year to keep your Barbecue fired up. The great thing about autumnal produce is that it holds up on the grill! A great cooking method for these types of vegetables is to grill on skewers! Everyone gets their own skewer and the colors look beautiful on your plate. 

Most seasonal produce at this time of year is firm and requires a lot of cooking time to become tender. Squash varieties such as butternut, acorn, pumpkin are perfect for grilling for this reason. Pre-cooking may be necessary when grilling these squashes to ensure doneness.  

Other types of squash that can be grilled are zucchini and yellow squash, also known as a summer squash. Cooking time varies vastly between these types of squash and the aforementioned firmer squash. This softer variety requires less cooking time, and can even be consumed raw. Keeping the two types of squash on separate skewers would ensure cooking time more efficiently.  

You’ll need:

1 butternut squash 

1 acorn squash 

1 small pumpkin 

1 large zuchinni, or two small 

1 large yellow squash, or two small 

Extra virgin olive oil 

Salt and pepper 

Crumbled goat cheese, optional 

Chopped roasted pecans, optional 

Or any of your other favorite vegetables and toppings

Begin your dish by soaking wooden skewers in water for about 4 hours. This is to ensure they do not burn on the grill. You will need to precook your butternut, acorn, and pumpkin squashes prior to grilling time, so fill a large pot with water and bring to a boil with some salt. Cut your veggies into once-inch cubes and place in your pot. Boil until tender, about 30 minutes. Remove and let cool. 

Now, dice your zucchini and yellow squash into one-inch cubes again. Toss in a bowl with some olive oil, salt and pepper. In a separate bowl, combine the cooked squash with olive oil, and a pepper and stir. Skewer each type of squash alternatively on their sticks, being sure not to overcrowd the pieces. About 6-7 pieces should fit per skewer comfortably. 

Place on your heated grill on the hot side of the grill. Sear for about 2 minutes per side, or until you see nice grill marks form. Remove from the grill and place on a plate. Top with a drizzle more good quality extra virgin olive oil, nuts and crumbled goat cheese, if desired. Serve immediately. 

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