Ingredients
Main
- 1 butternut squash (peeled, seeds removed and diced into 1 inch (3 cm) chunks)
- 1 half red onion, thinly sliced
- 1 tablespoon (15 ml) cumin
- 1 tablespoon (15 ml) Big Green Egg Ancho Chili & Coffee Seasoning
- 1 tablespoon (15 ml) chili powder
- 1 tablespoon (15 ml) kosher salt
- 1 tablespoon (15 ml) chipotle seasoning
- 1 teaspoon (5 ml) ground black pepper
- 1 tablespoon (15 ml) garlic powder
- Extra virgin olive oil
Vidalia® Sriracha Aioli
- 1/2 cups (120 ml) Mayonnaise
- 1/4 cups (60 ml) Big Green Egg Vidalia Onion Sriracha BBQ sauce
- 1 tablespoon (15 ml) lemon juice
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryPerforated Cooking Grid - Half Moon
The perforated grids allow heat and flavor to reach the food and make it easy to cook fish or small ...
See AccessoryInstructions
Main
- Set the EGG for Indirect cooking with convEGGtor at 400°F/204°C.
- Coat the butternut squash and sliced onions in extra virgin olive oil and add in all of the seasonings. Toss to coat evenly. Transfer to a perforated pan and roast for 45 minutes or until fork tender.
- Remove the squash mixture from the EGG and drizzle with aioli to serve.
Vidalia® Sriracha Aioli
- Mix together all of the ingredients for the aioli.
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