| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 25g | 14g | 6g |
| sugars | fibre | protein | salt |
| 3g | 4g | 7g | 0.25g |
There’s a certain magic in every tasting spoonful of the Grilled Calabash with Garlic Butter – a vegetable-based recipe that doesn’t merely satiate your hunger, but rather, aims to tell a tale; a tale of unique flavors blending harmoniously. The transition from the prairies of Montana, where I conjured flavors of bison and venison, to marrying them with the simple beauty of vegetables, especially the underappreciated calabash, has been an intriguing journey.
The Essence of the Recipe
This recipe turns the humble calabash, also known as a bottle gourd, into a culinary masterpiece. It’s a light yet flavorful dish, invoking the centrality of vegetables in Native American traditions, a nod to my upbringing. Moreover, this Grilled Calabash with Garlic Butter recipe perfectly pairs the creamy texture of well-cooked calabash with the savory flavors of garlic butter, working together like a symphony enhancing each other’s richness.
Health Benefits
Calabash is a powerhouse of nutrients packed with vitamins such as Vitamin C and Vitamin B, potassium, and fiber. The garlic, pepper, and lemon juice don’t just enhance the flavor profile of the dish, but also bring in a wealth of health benefits (source). Garlic has numerous medicinal benefits, including antioxidant properties, while pepper aids in digestion, and lemon juice is an excellent source of necessary immune-boosting Vitamin C.
This recipe resonates much with Spicy Grilled Eggplant, where the main ingredient takes the spotlight in a simple yet memorable manner. The Grilled Calabash with Garlic Butter works well with a side of quinoa salad or even grilled chicken for non-vegetarians. Remember, the joy of cooking is not only to tickle your taste buds but also to provide nourishing, healthful meals for your loved ones.
So, give this recipe a whirl, let the Montana spirit channel through you, and create not just a meal, but an experience to remember.
What You’ll Need
- 3 medium-sized calabash
- 1 cup of unsalted butter
- 6 cloves of minced garlic
- 1 tablespoon of fresh chopped parsley
- Salt to taste
- Pepper to taste
- 2 tablespoons of olive oil
- 1/2 cup of lemon juice
Method
Step One
First, prepare the calabash for grilling. Trim off the ends, then cut them in half lengthwise. Scoop out the innards and discard. Brush both sides of each calabash half with olive oil, then sprinkle with salt and pepper.
Step Two
Preheat your grill to medium-high heat. Arrange the calabash halves on the grill, cut side down. Grill for about 5 to 7 minutes, or until they become tender and exhibit some nice grill marks.
Step Three
While the calabash is grilling, prepare the garlic butter sauce. Melt the unsalted butter in a small saucepan over medium heat. Once the butter begins to foam, add the minced garlic and cook for about 1 to 2 minutes, until it becomes aromatic and lightly browned.
Step Four
Remove the garlic butter from heat. Stir in the fresh chopped parsley, lemon juice, and a pinch of salt and pepper. Mix well until combined.
Step Five
Once the calabash halves are grilled to perfection, remove them from the grill and immediately brush them liberally with the garlic butter sauce. Let them rest for a few minutes for the flavors to meld together.
Step Six
Serve the grilled calabash warm, with any remaining garlic butter sauce on the side. Enjoy as a tasty and healthy side dish to your main course.
