Oregano Butternut Squash (Musky Squash)

Oregano Butternut Squash (Musky Squash)
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 680 lb
    (1 1/2 g)

    butternut squash

  • 1/2 cup
    (125 mL)

    onion, sliced

  • 1

    garlic clove, chopped

  • 1 Tbsp.
    (15 mL)

    fresh oregano, chopped

  • 2 Tbsp.
    (30 mL)

    fresh parsley, chopped

  • 3/4 cup
    (190 mL)

    35% cream

  • salt and ground pepper to taste


Preheat barbecue to medium-high.

Peel squash and cut in fine slices. In a large aluminum plate, place the slices of squash and onions. Add garlic, oregano and parsley. Top with the cream. Season with salt and pepper. Cover with a large rectangle of aluminum foil and hermetically seal as tightly as possible.

Place on the barbecue grill and cook 20 to 25 minutes or until squash are soft when pierced with a fork.. Serve to accompany grilled red meats.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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