(Makes about 4 servings, recipe created by Kalyn, with inspiration from many recipes combining butternut squash with sage.)
1 very large or 2 regular size butternut squash (about 6 cups squash cubes when cut up)
3 T olive oil
30-40 large sage leaves, thinly sliced crosswise
1-2 tsp. Spike Seasoning (optional, but highly recommended)
fresh ground black pepper to taste
nonstick spray, to spray foil
1-2 T butter to season at the end (optional)
Sea Salt or Vege-Sal to taste, to season at the end
Preheat gas or charcoal grill to medium-high. You can only hold your hand there 2-3 seconds at that heat. Wash sage leaves, pat or spin dry, then cut into very thin strips.
Wash squash if needed, cut off stem and blossom ends, and cut squash in half lengthwise. Peel squash with a sharp vegetable peeler, scrape out seeds and strings with a sharp spoon, and then cut squash into cubes 1 1/2 inches square.
Put squash into large bowl and toss with olive oil, sage, Spike if using, and black pepper. Stir until squash is well-coated with oil.
Tear foil into 3 pieces about 15-18 inches long. (You will need six pieces if you’re doubling the foil.) Spray the inside of each piece of foil with nonstick spray or mist with olive oil. Put about 2 cups squash cubes into each foil packet and arrange in flat layer. Pull foil edges up and fold over to make a seam on top side of the foil packet, then fold in ends, folding over tightly several times.
Put foil packets onto hot grill and cook, turning every five minutes. Check one packet after 20 minutes to see how done they are getting. I cooked my squash just about 25 minutes. They are done when squash is soft and getting slightly browned on the edges.
Toss squash with 1-2 tablespoons of butter if desired, and season with sea salt. Serve hot. This will keep in the refrigerator for a few days.