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While most of our family and friends are breaking out their winter clothes and saying goodbye to their grills for awhile, here in Arizona we are moving into our weather “sweet spot.” If you have had your fill of burgers and ribs, you can now celebrate the flavors of fall on the grill with a little hep from a COOKINA Reusable Grilling Sheet.
Think of all of the fabulous fall bounty that can be elevated when grilled: peaches, squash or Brussels sprouts. You may have passed on trying out these items based on the mess and potential clean up on the grill, but the COOKINA reusable grilling sheets eliminate that worry and allow users to grill up their favorite foods with no mess at all. The sheets are non-stick, easy-to-clean and provide a tool for healthy grilling and a headache-free cooking experience. You can use the sheets as an alternative to aluminum foil, using the product by placing the reusable sheet over the grill to cook up dishes without having to use oil or needing to clean the grill afterwards. You are still able to achieve those coveted grill marks on your foods. The sheets are 100% non-stick, PFOA free, reusable, reversible, easy to clean and can be cut to size and will only cost you $14.99.
Need a little motivation to get on the grill? Check out this Balsamic Honey Roasted Butternut Squash recipe.
2lbs.butternut squashpeeled, cut in half lengthwise and cut into 1/2 inch thick slices
2Tbsp.extra virgin olive oil
salt and pepperto taste
Place a COOKINA reusable grilling sheet on your grill
Place butternut squash slices in a large bowl and mix with olive oil until all of the slices are evenly covered.
Place on hot grill and roast for about 25-30 minutes or until squash has browned. In the meantime make the balsamic honey reduction by combining the honey and vinegar in a large, shallow non-stick pan.
Reduce the balsamic mixture over medium heat, stirring frequently, until reduced to 1/2 cup. Be careful not to over-boil. reduce heat if necessary.
The whole process requires roughly 20-25 minutes. Remove butternut squash from the grill and lay them on a platter.
Season with salt and pepper. Using a spoon to drizzle some of the honey/vinegar reduction and serve. Reserve the rest of the reduction for other uses like salad dressing and roasted vegetables.
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame)
Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them.
In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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