Barbecued maple squash, sweet peppers and polenta

This article has not been rated yet.


10 min


2 generous servings

* PLUS Barbecuing Time: 14 minutes, Microwaving Time: 6 minutes
Barbecued maple squash, sweet peppers and polenta

© Royalty-Free/Masterfile


  • 1 small acorn squash
  • 2 tsp butter , at room temperature
  • sprinkling salt and pepper
  • 2 tsp maple syrup
  • 1 red or green bell pepper
  • 1/2 500-g tube store-bought polenta
  • 1 tbsp olive oil


  • Grease grill and preheat barbecue to medium-high. Using a knife, make a small slit in squash skin. Microwave squash, uncovered, on high until skin can be easily pierced with a knife, from 6 to 10 minutes. Using oven mitts, remove squash from microwave and carefully slice in half. Scoop out seeds and discard. Rub flesh side of both halves with butter, salt and pepper. Drizzle with maple syrup. Spread syrup evenly over flesh.
  • Core and seed pepper and cut into quarters. Slice polenta into 6 (1/2-inch/1-cm) rounds. Brush both sides of pepper and polenta with oil, then sprinkle with salt and pepper.
  • If barbecuing our Grilled sage chops à deux, place peppers and polenta on grill at same time as chops. Barbecue peppers and polenta for 7 minutes. Turn, then place squash cut-side down on grill. Continue to barbecue until grill marks form, about 7 more minutes. Ideally, all food should come off grill at same time. Serve immediately.

Nutrition (per serving)

  • Calories
  • 306,
  • Protein
  • 4.4 g,
  • Carbohydrates
  • 50.4 g,
  • Fat
  • 11.3 g,
  • Fibre
  • 7.5 g,
  • Sodium
  • 464 mg.

This combo marries beautifully with grilled veal chops or chicken.