Serves: 6
Total Calories: 265

1 piece calabaza (about 2 pounds) or 2 medium butternut squash
2 cloves garlic
3 tablespoons butter, unsalted, chilled, cut into 1/4-inch pieces, plus additional for greasing the gratin dish
1 cup cream, heavy
salt and freshly ground black pepper, to taste
nutmeg, freshly grated, to taste
1 cup Parmesan cheese, freshly grated
3 tablespoons bread crumbs, fresh, toasted

1. Set up the grill for indirect grilling and preheat to medium.

2. Scoop the seeds out of the calabaza (or halve and seed the butternut squash) and wrap it loosely in aluminum foil.

3. When ready to cook, place the calabaza on the grill in the center, away from the heat. Cover the grill and cook until the calabaza is very tender, about 1 hour. Remove the calabaza, open the foil (being careful of the escaping steam), and let cool to room temperature.

4. Trim the skin off the calabaza and cut the flesh into 1/4-inch-thick slices. Mince one of the garlic cloves and set aside. Cut the remaining garlic clove in half and rub a 10-inch gratin dish with it lightly butter the dish. Arrange one-fourth of the calabaza in a layer in the bottom of the dish. Pour one-third of the cream on top, and sprinkle with salt, pepper, nutmeg, one-third of the minced garlic and cheese, and some of the butter pieces. Add another layer of calabaza and top with half the remaining cream, the salt, pepper, nutmeg, half the garlic and cheese, and butter (save a little butter for the top). Continue in this fashion to make another complete layer. Top with the remaining calabaza, sprinkle the bread crumbs over the gratin, and dot with the remaining butter. The recipe can be prepared ahead to this stage. If making ahead, cover loosely with plastic wrap and refrigerate until ready to grill.

5. When ready to cook, place the gratin on the hot grate in the center, away from the heat. Cover and cook until the gratin is crusty and brown, 20 to 30 minutes. Serve immediately. If finishing the dish the next day, you’ll have to set up the grill for indirect grilling again and preheat to high.

If making and serving the gratin on the same day, you’ll need to add 10 to 12 fresh coals per side to bring the grill heat up to high.

Serves 6 to 8

Nutritional Facts:

Serves: 6
Total Calories: 265
Calories from Fat: 232

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Grilled Eggplant
Catalan Grilled Artichokes
Chorizo Grilled Mushroom
Fire-Roasted Breadfruit
Foil-Grilled Potatoes With Asian Seasonings
Garlic Kebabs
Georgian Vegetable Kebabs
Greek Garlic and Lemon Roasted Potatoes
Grilled Corn With Shadon Beni Butter
Grilled Dilled Tomatoes
Grilled Eggplants With Miso "Barbecue" Sauce
Grilled Fennel
Grilled Green Onions Romesco / Calcots
Grilled Long Beans
Grilled Mushroom Caps With Arugula Butter
Grilled Okra
Grilled Plantains
Grilled Sweet Potatoes With Sesame Dipping Sauce
Grilled Vegetable In The Style Of Santa Margherita
Japanese Vegetable Mixed Grill / Robatayaki
Korean Grilled Mushroom and Scallion Kebabs
Marinated Grilled Peppers With Olives and Anchovies
Onions And Potatoes Grilled In The Coals
Peruvian Potato Mixed Grill
Potatoes a' la Ketchup
Sesame Grilled Oyster Mushrooms
Shiitake and Scallion Kebabs
Tandoori Cauliflower
West Indian Grilled Vegetables / Choka
West Indian Pumpkin Gratin