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Chef Robertson’s Marinated Grilled Butternut recipe…

October 20, 2014


We were thrilled to have Chef Chrysa Robertson from Rancho Pinot join us at the Town & Country market last Wednesday.  She was kind enough to bring samples of her Marinated Grilled Butternut Squash to try with bread from Noble Bread.  If you were not able to make it to the market, she has also shared her recipe for you to make at home.

Marinated Grilled Butternut
1 med-large butternut squash
3 T. olive oil
2 T. red wine vinegar
1 T. honey
1 t. fresh rosemary, chopped
salt & pepper

Peel and seed squash and cut into 1/2-inch thick slices.  Combine oil, vinegar, honey, rosemary and garlic and tossed with sliced squash, marinate for 2-8 hours.  Season with salt and pepper, grill over coals until tender, turning frequently.

Garlic-Lemon Ricotta Spread
(measure to taste…)
roasted garlic
lemon zest and jiuce
olive oil
fresh chopped herbs – parsley, marjoram, thyme, chives, etc.
salt & pepper

Stir ingredients into ricotta.

Serve with the ricotta spread over toasted Noble Bread and topped with the Marinated Grilled Butternut Squash.

Chef Robertson will also be joining us at the Old Town Scottsdale Market on Saturday, November 8th. We are starting back in Scottsdale this coming Saturday and this weekend we will have Chef Cullen Campbell from Crudo taking your questions and sharing recipes. Make sure to stop by!

Rancho Pinot
6208 North Scottsdale Road
Scottsdale, AZ 85253

Town & Country Farmers’ Market

Wednesdays from 8:00am-2:00pm
Starting Weds., October 1st
Camelback Road and 20th Street

Old Town Scottsdale Farmers’ Market
Saturdays from 8:00am-1:00pm
Starting Sat., October 25th
On the Southwest corner of First Street and Brown, one block east of Scottsdale Road and two blocks south of Indian School Road.

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