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Grilled Autumn Vegetable Platter with Sage Brown Butter Bean Dip

These grilled autumn vegetables make the best side dish or appetizer! Especially when served with the sage brown butter white bean dip. YUM.
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grilled autumn vegetables

  • 1 butternut squash, sliced and seeds removed
  • 1 acorn squash, sliced and seeds removed
  • 1 delicata squash, sliced and seeds removed
  • 1 eggplant, sliced into rounds
  • 1 zucchini, cut into wedges
  • 1 sweet potato, cut into wedges
  • 1 red onion, quartered
  • 1 head of cauliflower, cut into florets
  • 1 bell pepper or a handful of mini sweet peppers
  • olive oil for brushing, or olive oil for spray
  • kosher sea salt
  • freshly cracked black pepper
  • freshly grated nutmeg
  • pepitas for garnish

sage brown butter bean dip

  • 6 tablespoons unsalted butter
  • 10 to 12 sage leaves
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons ice water


grilled autumn vegetables

  • As a note, you can obviously choose as many or as few autumn vegetables that you’d like! I also like to keep the rind on my squash, especially while grilling. It helps it to stay together on the grill in the case that you over-grill (oops!) and some of the thinner skins (delicata!) are actually chewy and delicious. If you don’t like the skin, the squash easily pulls away from it when eating!
  • When chopping and slicing the veggies, I like to make sure the rounds are all about the same thickness and that the wedges are similar in size. This helps everything to grill more easily!
  • Heat your grill to medium-high heat for 10 to 15 minutes. You want the temperature to be 400 degrees for grilling vegetables - I find that to be the perfect heat for my Weber Genesis II E315 grill.
  • Brush or drizzle or spray all of your vegetables with the olive oil. Sprinkle them liberally with salt, pepper and a few grates of fresh nutmeg over top.
  • Once the grill has reached 400 degrees, add your vegetables! Start with the starchier, firmer veggies, like butternut squash and sweet potatoes. Those will need more time on the grill that your peppers and cauliflower. I like to start with veggies that need the longest time, then move on to the ones that require less time.
  • Here’s a quick guide for what I grilled:
  • Fall squash and potatoes need 12 to 15 minutes, turning a few times,
  • Cauliflower and onion need about 8 to 10 minutes, turning a few times.
  • Eggplant, zucchini wedges and bell/sweet peppers need about 5 to 8 minutes, turning a few times.
  • Place your vegetables directly on the grill. Grill, flipping as needed, until the vegetables are tender and slightly charred. Remove them from the grill and serve immediately with the bean dip. Garnish with a few pepitas if you wish!

sage brown butter bean dip

  • Heat a saucepan over medium heat and add the butter. Immediately begin whisking. Stir as it bubbles and drop in the sage leaves. After 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove the pan from heat immediately and remove the sage leaves with kitchen tongs, placing them on a paper towel. Set the butter aside or a moment.
  • Place the beans in a food processor and blend until pureed and creamy. Add in the garlic powder, salt and pepper, then continue to blend while streaming in 2 to 3 tablespoons of the brown butter. Stream in the ice water and blend. The dip should be smooth and creamy. Add in the sage leaves, reserving 1 for the top for garnish. Spoon the dip into a bowl. Drizzle with the remaining brown butter right before serving. Top with the reserved sage leaf.

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